Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream (or Greek yogurt)
1 cup hot coffee (or hot water for milder flavor)
For the Ganache:
8 oz semi-sweet chocolate, chopped (or chocolate chips)
1 cup heavy cream
1 tbsp unsalted butter (for shine)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, beating well. Stir in vanilla.
In another bowl, sift flour, cocoa, baking powder, baking soda, and salt.
Add dry ingredients to wet, alternating with sour cream. Mix gently.
Stir in hot coffee until batter is smooth and pourable.
Pour batter into prepared Bundt pan. Bake 50–60 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then turn onto a wire rack.
Ganache Glaze
Heat cream in a saucepan until steaming (don’t boil).
Pour over chopped chocolate. Let sit 2 minutes, then whisk until smooth.
Stir in butter for shine. Let cool slightly until pourable.
Drizzle or pour over cooled Bundt cake.
Optional: Sprinkle with chocolate shavings, toasted nuts, or a dusting of powdered sugar for extra elegance.