SOUR CREAM CHOCOLATE COFFEE CRISP BUNDT CAKE

Sour Cream Chocolate Coffee Crisp Bundt Cake image

Obtained online. http://www.cookingactress.com/2014/05/sour-cream-chocolate-coffee-crisp-bundt.html

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 17

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Ingredients

1 cup(s) unsalted butter
1/2 cup(s) cocoa powder
2 - packets starbucks via instant coffee
1 teaspoon(s) salt
1 cup(s) water
2 cup(s) all purpose flour
1 1/4 cup(s) sugar
1 1/2 teaspoon(s) baking soda
2 large eggs, room temp
1/2 cup(s) sour cream
1 teaspoon(s) vanilla extract
1 1/2 cup(s) crushed coffee crisp chocolate bars (approximately 5 bars)
1 cup(s) mini chocolate chips
FOR THE GANACHE
4 ounce(s) dark chocolate, finely chopped
1/2 cup(s) whipping cream or heavy cream
2 tablespoon(s) unsalted butter

Steps:

For the cake: Preheat oven to 350 degrees F. Butter a 10-cup Bundt pan and cover with cocoa powder. Turn bundt pan upside down and pat the bottom to remove excess cocoa. Set aside. In a small saucepan, combine the butter, cocoa powder, salt, instant coffee and water. Place over medium heat. Cook, stirring, until all the ingredients are melted and combined. Remove from the heat and set aside to cool slightly.
In a large bowl, whisk together the flour, sugar and baking soda. Add half the liquid mixture and whisk until completely blended. The mixture will be thick at this point. Add the remaining liquid mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the sour cream and vanilla until the batter is smooth. Add the chocolate chips and crushed Coffee Crisp and stir until combined. Scrape the batter into the prepared pan and bake until a cake tester comes out clean, approximately 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let the cake cool completely before topping with ganache.
For the ganache: Place the chopped chocolate into a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it simmers. Don't let it come to a rolling boil. Add half the hot cream to the chocolate and stir. Add the rest of the cream and stir until all the chocolate has completely melted. Add the butter and stir until it has completely melted and combined with the chocolate. Allow the ganache to cool slightly, approximately 20 minutes, then pour over top of the bundt cake. If desired, top the ganache with crumbled Coffee Crisp.