Chocolate Bundt Cake With Sour Cream Chocolate Glaze

Ingredients

For the cake:
  • 1 1/4 cups plus 1 tablespoon brewed coffee
  • 3/4 cup cocoa powder
  • 2 1/4 cups sugar
  • 1 1/4 teaspoons kosher salt
  • 2 1/2 teaspoons baking soda
  • 2 whole eggs
  • 1 egg yolk
  • 1 1/4 cups plus 1 tablespoon buttermilk (You can make buttermilk substitute like I did: put 2 tablespoons white vinegar or lemon juice in a 2 cup measuring cup and fill to the 2 cup line with milk. Let sit for 10 minutes and stir vigorously; use buttermilk amount recipe calls for.)
  • 1 cup plus 2 tablespoons canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups, plus 2 tablespoons all-purpose flour, sifted
For the glaze:
  • 6 ounces unsweetened chocolate
  • 3/4 cup unsalted butter
  • 3 cups powdered sugar
  • 1/2 cup sour cream, at room temperature (you can substitute Greek-style yogurt)
  • 1/4 cup brewed coffee, cooled

Description

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