Glazed Bourbon-Chocolate Bundt Cake - cooking recipe

Ingredients

1 cup unsalted butter
8 ounces bittersweet chocolate, finely chopped
1/2 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 large eggs
2 cups sugar
1 cup sour cream
3/4 cup Bourbon
3 teaspoons pure vanilla extract
1/4 cup heavy cream
2 tablespoons light corn syrup

Preparation

Preheat oven to 350 degrees.
Butter and flour a 10-cup Bundt pan.
In a saucepan, melt the butter and 4 oz of the chocolate over low heat, stirring with a whisk.
Add the cocoa and stir until smooth; let cool.
In a bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, beat the eggs and sugar on medium speed until lightened.
On low speed, stir in the sour cream, bourbon, 2 tsp of vanilla, and the chocolate mixture.
Stir in the dry ingredients just until combined.
Scrape the batter into the prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.
Let cool in the pan on a wire rack for about 15 minutes.
Unmold the cake onto the rack and let cool completely.
Meanwhile, make the glaze: in a saucepan, warm the cream over low heat.
Add the remaining 4 oz chocolate and the corn syrup and whisk until the chocolate is melted and the glaze is smooth.
Let cool to room temperature, then stir in the remaining 1 tsp vanilla.
Place the wire rack with the cake over a sheet of parchment paper or foil and pour the glaze over the top of the cake, letting it run down the sides.
Slide the cake onto a platter and serve.