Sour Cream Chocolate Bundt Cake

I felt like making a bundt cake and wanted something chocolate.  I had a big tub of sour cream in the fridge.  So it was not hard to know what to do.  I googled chocolate sour cream bundt cake to find a basic recipe to follow from Barbara Bakes.

I also followed her link for the cake with peanut butter filling.  Since I do not like peanut butter, I chose to use cream cheese.  Not only did the cream cheese make for a cool internal design, it added to the moistness.  This cake was super moist.  I topped it with a Belgian chocolate glaze.

Recipe
Chocolate Sour Cream Bundt Cake:
Ingredients:
1/2 cup (1 stick) unsalted butter
2 1/2 tablespoons cocoa powder
1/2 teaspoon kosher salt
1/2 cup water
1 cups all-purpose flour
3/4 cup and 2 tablespoons sugar
3/4 teaspoons baking soda
2 large egg
1/4 cup sour cream
1 teaspoon pure vanilla extract

For the glaze
1 cup Belgian chocolate
1 tablespoons agave nectar
1/4 cup heavy cream
1 tablespoons sugar

Directions:

Preheat to 350º. Spray a Bundt pan with baking spray with flour and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, stirring, just until melted and combined. Remove from the heat and set aside.

Combine the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the eggs one at a time. Mix in the sour cream and vanilla until smooth.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 28 minutes.

Let the cake cool in the pan for 30 minutes and then invert onto a rack. Let cool completely before making the glaze.

Make the glaze:

Put the Belgian chocolate and agave nectar in a medium bowl and set aside.

Combine the heavy cream and sugar in a small saucepan cook over medium heat, stirring constantly until the cream is hot and the sugar is dissolved – about 3 minutes.  Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s  runny, add a little more chocolate. Drizzle over the cake.