chocolate lovers bundt cake |
cake |
1 cup butter, softened |
3 cups sugar |
6 eggs |
1 1/2 teaspoons pure vanilla extract |
1/2 teaspoon almond extract |
2 1/2 cups flour |
1/2 cup baking cocoa |
1/4 teaspoon baking soda |
1 cup sour cream (8 oz container) |
2 cups semi-sweet chocolate chips |
glaze |
2/3 cup semi-sweet chocolate chips |
1/3 cup heavy whipping cream |
1/4 cup butter, cut into cubes |
1 cup confectioners' sugar |
1/4 teaspoon almond extract |
1/4 cup chopped almonds |
in large bowl, cream butter and sugar until light and fluffy. |
add eggs, one at a time, beating well after each one. |
stir in extracts. |
combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream. |
beat just until combined, do not over mix. |
stir in chocolate chips. |
pour into a well greased and floured 10 inch tube pan. |
bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean. |
cool for ten minutes before removing from pan to a wire rack to cool completely. |
run a metal spatula or butter knife around sides of pan to loosen cake first. |
combine the chocolate chips, cream and butter in a saucepan. |
cook; stir constantly over low heat until smooth. |
cool slightly. |
gradually whish in confectioners sugar. |
stir in extract. |
drizzle over cake and sprinkle with almonds. |
