Chocolate Bundt Cake

For the cake

• 228g (8 ounces or 2 sticks) unsalted butter, plus more for pan
• 280g (2 1/4 cups) all-purpose flour
• 75g (3/4 cup) unsweetened cocoa powder
• 5g (1 teaspoon) baking soda
• 6g (1 teaspoon) salt
• 120ml (1/2 cup) milk
• 115g (4 ounces or 1/2 cup) sour cream 
• 300g (1 1/2 cups) sugar
• An average size Bundt pan (10/14 cups)

For the Glaze

• 228g (8 ounces or 2 sticks) unsalted butter, plus more for pan
• 280g 2 1/4 cups all-purpose flour
• 75g (3/4 cup) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 120ml (1/2 cup) milk
• 115g (4 ounces or 1/2 cup) sour cream 
• 300g (1 1/2 cups) sugar

  Step 1

1. Make the cake: Preheat oven to 160C (325F)  degrees. Butter and flour the Bundt cake pan. Be sure to cover every nooks and crannies.
2. In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

Step 2

1. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 
2. Add eggs, one at a time, beating well after each addition; add vanilla. 
3. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

Step 3

1. Transfer batter to prepared pan; smooth top with an offset spatula. 
2. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.

Step 4

1. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. 
2. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. 
3. Pour glaze over cake and let cool.

• Cake  can be stored at room temperature, wrapped in plastic, up to 1 day.
• Extra glaze can be poured it into a jar and placed in the refrigerator for up to 3 weeks. 
• Use it as a dip for fresh strawberries or as a base to make truffles