Perhaps the best cake that I've ever made though it's difficult to compare a chocolate cake with a carrot cake. Perhaps it simply depends on your mind. However you slice it, this cake is a winner!
1 cup unsalted butter
For cake:
1. Position rack in center of oven and heat oven to 350°F.
2. Heavily butter 10-cup Bundt pan and then dust it with cocoa powder mixed with less all-purpose flour. Set aside pan.
3. In small saucepan, combine butter, cocoa powder, salt, and water. Over medium heat, cook and stir until butter is just melted and mixture is uniform. Remove from heat and set aside.
4. In large bowl, whisk together flour, 1 3/4 cups sugar, and baking soda.
5. Add half of chocolate mixture to flour mixture and stir until completely blended. The mixture will be thick.
6. Add remaining mixture and stir until combined.
7. Stir in eggs, one at a time.
8. Stir in sour cream and vanilla until batter is smooth.
9. Scrape batter into prepared pan and bake in preheated oven until toothpick inserted into center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan for 15 minutes and then invert cake onto rack to cool completely before glazing.
For glaze:
1. Place finely chopped chocolate and corn syrup in medium bowl and set aside.
2. Combine cream and 1 1/2 tablespoons sugar in small sauce over medium heat. Stir until cream is hot and sugar is dissolved.
3. Pour hot cream mixture over chocolate and whisk until smooth.
4. Generously drizzle glaze over cooled cake, allowing glaze to drip down sides of cake. Then place cake on serving plate until ready to cut into pieces and serve.
