Glazed Chocolate Bundt Cake

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.

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Glazed Chocolate Bundt Cake

Adapted from Martha Stewart
Serves 16

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

Glaze:
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.

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