Chocolate Bundt Cake and Cake Balls

Unfortunately, as I was trying to get the cake out of the pan half of it fell out onto the plate while the other half remained stuck to the pan.

I managed to salvage half of the cake and poured chocolate glaze over it.

I made cake balls using the other half of the cake. I crumbled the cake into a large bowl and stirred in fudge frosting (make half of the recipe below) until I could form balls with the mixture. I refrigerated the cake balls, dipped them in bittersweet chocolate, and topped them with sprinkles.

Sour Cream Chocolate Bundt Cake

 (Adapted from http://bakedbree.com/sour-cream-chocolate-bundt-cake#axzz1NI3I43Ut)

3/4 cup Dutch-processed cocoa powder
6 ounces bittersweet chocolate, finely chopped
1 teaspoon instant espresso
3/4 cup boiling water
1 cup room temperature sour cream
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 tablespoons room temperature butter
½ cup sugar

1 ½ cups light brown sugar
1 tablespoon vanilla
5 eggs at room temperature

Put the cocoa, chocolate pieces, and espresso in a large bowl.  Pour over the boiling water and cover with a plate.  Let it stand for 5 minutes. Meanwhile, in another bowl whisk together the flour, baking soda, and salt.

Whisk the chocolate mixture until it is smooth and set aside until it comes to room temperature.

When it has cooled, whisk in the sour cream.

Cream the butter, sugar, brown sugar, and vanilla for about 5 minutes until pale and fluffy. Add the eggs one at a time scraping the bowl after each egg.

Turn the mixer to low and add one third of the flour mixture to the bowl.

Add half of the chocolate mixture and repeat until all is incorporated.  You will have three flour additions and two chocolate ones.

Pour the batter into the Bundt pan that has been either sprayed well with cooking spray or coated well with butter.

Bake the cake in a preheated 350 degree oven with the rack in the lower middle position.  Bake for 50 to 60 minutes and rotate once during baking.  A toothpick should come out with moist crumbs.  Let cool on a rack for 15 minutes, then turn the cake out and let cool completely.

Chocolate Glaze

4 oz. chocolate, chopped

3 tablespoons unsalted butter

1 ½ cups powdered sugar

3 tablespoons hot water

Melt the chocolate and butter over low heat. Stir in the powdered sugar and the hot water. Add more hot water if necessary. Spoon over cake.

Fudge Frosting

4 ¾ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup unsalted butter, softened

1/3 cup boiling water

1 teaspoon vanilla

Combine powdered sugar and cocoa powder in a large bowl. Add butter, boioling water, and vanilla. Beat on low speed until combined. Beat for one minute on medium speed. Cool for 20 minutes.