I’m watching the Nebraska-UCLA game, and it’s ugly.
Actually, ugly is an understatement. As I type this, we’re halfway through the fourth quarter, and it’s all I can do to keep the TV on. I need chocolate.
A couple weeks back I made this chocolate cake for an office happy hour / birthday, and it would totally fit the bill for what I need to take my mind off this atrocity of a game. It’s pretty quick to come together and feeds a lot of people. I used some amazing almond tequila from my vacation to Mexico, but any liquor that pairs well with chocolate would be great if you’re so inclined.
Glazed Chocolate Bundt Cake
Adapted from Martha Stewart
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream
1 cup (2 sticks) unsalted butter, plus more for pan
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons liquor (almond, hazelnut, orange, raspberry or other flavor of choice), if desired
Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Make ahead: Cake will keep for up to 1 day.
Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and liquor and mix until smooth. Let stand for several minutes, stirring occasionally, until thickened. (RHRW Note: Wait *several* minutes, especially if you used booze. Don’t plate the cake until AFTER letting the glaze set — use something easy to clean up, such as a waxed paper- or foil-lined jelly roll pan.) Pour glaze over cooled cake. Slice, and serve.