Chocolate Sour Cream Bundt Cake

I am 100% sure that life requires some decadence from time to time.

Especially on an amazing holiday like, I don't know, Mother's Day?

I have no problem making my own cake (especially after my boys made me breakfast AND dinner).

Just make sure you serve this cake for a crowd.. Unless you don't mind ending up with 5 lbs of pure chocolate cake all to yourself.

Yep... Neither do I.

My husband compared it to the Mother-load cake from Claim Jumper. But better.

How apropos....

For the Cake:
(Recipe from Williams Sonoma)

1 cup cocoa powder, sifted plus more for dusting the bundt pan
3/4 bag of semisweet chocolate chips (or 7 ounces)
1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/4 teaspoon kosher salt
2 1/2 sticks of unsalted butter (or 20 whopping tablespoons)
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 teaspoons vanilla
1 1/2 cups sour cream
1 1/2 cups semi sweet chocolate chips

For the Ganache:
1 cup semisweet chocolate chips
2 tablespoons butter
1/2 cup heavy cream

Make sure all of your ingredients are room temperature.

Preheat the oven to 325 degrees. Grease your bundt pan then dust with cocoa powder, tap the excess out.

In a bowl, combine the 1 cup of cocoa powder and chocolate chips. Add in the boiling water and whisk until the chocolate melts and the mixture is smooth and well blended. Set aside.

In another bowl, sift together the flour, baking soda and salt. Set aside also.

In the bowl on a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and cream, around 45 seconds. Reduce the speed to low and add in the brown sugar, beat until combined. Increase the speed back up to medium and continue beating the mixture until light and fluffy, about 5 minutes. Make sure to stop the mixture occasionally to scrape down the sides. Add in the beaten eggs, a little at a time, beating until incorporated making sure to scrape down the sides again. Beat in the vanilla until incorporated.

Reduce the speed to low and add in the flour mixture, alternately with the sour cream. Always beginning and ending with the flour. You want to beat the mixture just until no lumps remain. Slowly pour in the chocolate-cocoa melted mixture until no white streaks are visible. Using a rubber spatula, gently fold in the 1 1/2 cups of chocolate chips.

Pour the batter into your prepared Bundt pan (or sit down on the couch with a spoon... just kidding... kind of)

Spread the batter higher up the sides than in the middle. Place on the center rack in the oven with a large cookie sheet on the rack underneath to catch any drippings.

It will happen.

Bake until a toothpick inserted in the middle comes out clean, about 60 to 65 minutes. Transfer to a wire rack and let the cake cool upright for 15 minutes. Loosen up the sides with a knife than invert cake onto your serving tray. Let the cake cool completely, at least an hour.

Meanwhile start the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium heat bring the cream to just a simmer. Immediately pour the cream over the chocolate and butter and whisk until the mixture is completely melted and smooth.

Drizzle the ganache over the top of the cooled cake, allowing the ganache to drop down the sides. Let cake stand so ganache may harden, at least 15 minutes.

I'm at a loss for words. Just make this cake... Please?