I made this cake last week, when August was at its peek, the cool days hadn't settled in yet, and my obsession with Gossip Girl (slightly embarassing) had just begun. Now we're a week older, we have officially entered into fall's territory, and I'm almost finished with season two of GG.
I made this moist chocolate cake before going to visit my family in upstate New York for two days. I figured it would be the last time I had a couple of days off for a while. I knew I would have to savor the warm summer days spent with my cheery-faced nieces, their horses, and the rest of my lovely family.
I made this cake in celebration of what is to come. Of a chapter that was about to close at Hyatt and one that is about to open the doors to a career in pastry arts. I made this cake to keep my mind occupied because, to be honest, I'm terrified. I'm following my heart, living my dream, so I guess the whole being scared out of my mind thing is normal, right?
Let's not think anymore and just have a piece of this rich, moist cake… shall we?
Cake adapted from Bi-Rite Markets Eat Good Food; glaze adapted from All Recipes
Makes one bundt cake
2 sticks unsalted butter, plus more for greasing the pan
⅓ cup natural (not Dutch processed) cocoa powder
1 tsp kosher salt
1 cup water
2 cups AP flour, plus more for the pan
1 ¾ cups sugar
1 ½ tsp baking soda
½ cup sour cream
1 tsp vanilla extract
¾ cup chocolate chips
3 tbsp butter
1 tbsp honey
¼ tsp vanilla extract
To make the cake, preheat oven to 350F with rack in the center. Butter and flour a 10 or 12 cup bundt pan. Add the butter, cocoa powder, salt, and water to a small saucepan over medium heat. Stir occasionally just until all the ingredients are melted and smooth. Set aside.
In a large mixing bowl, whisk together the flour, sugar, and baking soda. Add half of the chocolate mixture and mix well (the batter will be thick). Add the remaining half of the chocolate mixture and combine until smooth. Add the eggs, one at a time, mixing well after each addition. Whisk in the sour cream and vanilla extract.
Pour the batter into the prepared bundt pan and bake in preheated oven for 40-45 minutes, until cake is a little springy to the touch and a cake tester comes out clean. Allow the cake to cool in the pan 10-15 minutes before inverting onto a wire rack to cool completely before glazing.
To make the glaze, combine the chocolate, butter, and honey over medium-low heat, stirring occasionally until everything is melted and smooth. Spread/ drizzle the glaze over the completely cooled cake, allowing it to drip down the sides.