Chocolate Bundt Cake with Chocolate Sour Cream Glaze

This bundt cake comes together quickly with common pantry ingredients. The batter is quite loose and I had my worries about it coming out of the pan intact. My worries were unfounded, however, as it released nicely.

The recipe had a baking time of 45-60 minutes. I checked after 45 minutes and my cake was done. In fact, it probably could have been taken out just a few minutes earlier. It is a bit crumbly and dry which I think could have been avoided with a shorter baking time.

The glaze called for does not match the picture in the book which is clearly a frosting. I prefer glaze anyway. I melted the chocolate and butter in the microwave because that is so much easier than using a double boiler. Again, the glaze was very loose and it made me nervous. After a few minutes, however, it thickened up enough to pour over the cake.

This is quite a good cake with nice chocolate flavor. I'd be sure to shorten the baking time when making again.