Sour Cream Chocolate Bundt Cake with White Chocolate Ganache

Ingredients

For the cake:
• 1 cup unsweetened cocoa powder, sifted, plus more for dusting pan
• 7 1/2 ounces semisweet or bittersweet chocolate, finely chopped
• 1 cup boiling water
• 1 1/4 cups all-purpose flour
• 1 cup white whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 2 1/2 cups firmly packed light brown sugar
• 5 large eggs, at room temperature
• 4 teaspoon vanilla extract
• 1 1/2 cups sour cream, at room temperature (light is fine)
• 1 1/2 cups semisweet chocolate chips
For the ganache:
• 6 ounces white chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream

Directions

1. Preheat an oven to 325 degrees F. Grease a large bundt pan with butter (I use this one), then dust with cocoa powder, and tap out the excess.
For the cake:
2. In a large bowl, combine 1 cup cocoa powder and the chopped chocolate. Pour the boiling water over the cocoa chocolate mixture, and whisk continually until the chocolate melts and the mixture is completely smooth.
3. In a separate bowl, sift together both flours, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
5. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
6. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
7. Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).
For the ganache:
8. In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
9. Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

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