Chocolate Spice Bundt Cake

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Title: Chocolate Spice Bundt Cake
Categories: Cakes, Chocolate
Yield: 12 servings

1 c Butter
1 1/2 c Sugar
4 Eggs
6 oz Semisweet chocolate; melted
2 c Flour; sifted
1 1/2 ts Ground cardamom
1/4 ts Salt
2 ts Baking soda
1 c Sour cream
Ganache glaze:
1 c Heavy cream
6 oz Semisweet chocolate

Preheat oven to 325 and butter (do not flour) 10 inhc bundt
pan. Cream butter and sugar well and beat in eggs thorough-
ly. Add melted chocolate and mix well.
Sift together dry ingredients in separate bowl and
alternately add flour mixture and sour cream to the
chocolate mixture, beating well after each addition until
batter is very smooth. Pour batter into prepared pan,
distributing evening with rubber spatula. Bake at 325 for
45-50 minutes or until cake pulls away from sides of pan
and a toothpick comes out clean from the center. Cool in
pan on rack for 5 minutes, then turn over and release onto
rack to finish cooling.
Ganache Glaze: Heat cream in heavy saucepan till just below
a boil. Add chocolate and stir constantly with a wooden
spoon until it is totally melted and completely merged with
the cream. Cool until very warm but not hot, and pour over
cooled cake generously, letting it drip attractively down
the sides.
If you cover the cake completely with glaze, it will stay
moist longer. This glaze thickens as it get cold. If you
want it to set quickly, refrigerate for 30 minutes. This
glaze can also be used to sandwich cookies or as a cake
filling. Keeps well at room temperature. Cut edge should
be covered w/wrap.

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