prep time cook time total time
15 min 45 min 1 hour
Ingredients
for the cake:
1 cup butter (plus more for the pan)
1/3 cup cocoa powder
1 teaspoon salt
1 cup of water
2 cups all-purpose flour (plus more for the pan)
1 3/4 cups granulated sugar
1 1/2 teaspoons of baking soda
2 large eggs
1/2 cup sour cream (or plain Greek yogurt)
1 teaspoon vanilla extract
for the chocolate glaze:
2 Tablespoons butter
2 ounces coarsely chopped chocolate chips
1 cup confectioners sugar
2 Tablespoons boiling water
Instructions
Position the rack in the center of the oven and heat to 350 degrees F. Butter and Flour a 10 or 12 cup bunt 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 the 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 (or Greek Yogurt) 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, about 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.
Instructions for the glaze
Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
Sift the confectioners' sugar into a small bowl.
Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Tips
Use immediately and enjoy. If the glaze stands too long before use, it will thicken. Keep it covered with plastic wrap if you are not using it immediately. If it thickens, put it over the heat to thin it out again.
To be on the safe side, you can melt the chocolate and butter in a bowl using a double boiler set up. Once melted, proceed with adding the sugar and then the boiling water to the bowl.
If you have to cover a frosted cake and don't have a cake cover or carrier, insert toothpicks in the top and sides of the cake, spacing them about 4 to 5 inches apart. Place a few sheets of plastic wrap or foil over the cake, tucking the ends under the plate to cover it completely.