this blog and tried it Saturday. It's SO good and moist. The whole family agreed that this was a keeper. They tried to get me to make a second one on Sunday when they finished off the rest of the first one. I used her picture, since she took it so perfectly! The only things I changed, is that I didn't use Dutch chocolate and I used sour cream, not yogurt and I made a different glaze, which I've included in this recipe. I don't like the glazes made with the bittersweet chocolate, so I found one online made with cocoa and it was perfect!
1 cup unsalted butter
1/3 cup cocoa
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
Position a rack in the center of the oven and heat to 350. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze.
6 TBS butter
1/4 cups milk
1/4 cup cocoa
2-1/2 cups confectionery sugar
1/2 tsp. vanilla
Melt the butter in a saucepan and add the milk and cocoa. Let it cook simmer for a minute or two until it thickens. Add the sugar and vanilla. Spread over cake.