Chocolate Bundt Cake

PAIRED WITH: Lange Estate Pinot Noir Reserve

Place a rack in the center of the oven and heat to 350°. 

Place a small saucepan over medium-high heat and combine the butter, cocoa powder, and salt. Cook, stirring frequently, until the mixture is smooth. Remove from heat and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Add half the cocoa mixture and whisk until completely incorporated. The mixture will be very thick. Add the remaining cocoa mixture and whisk until just combined. Use a spatula to scrape down the sides of the bowl, then add the eggs, one at a time and stir until completely incorporated. Add the sour cream and vanilla extract, stir until smooth. 

Prepare your bundt pan with a generous amount of non-stick cooking spray then pour the batter into the pan and bake for 45 to 55 minutes or until a toothpick or knife comes out clean when inserted into the center. Allow the cake to cook in the pan for 15 minutes before inverting it onto a cooling rack. When the pan is cool to the touch, gently slide a thin knife between the cake and the the pan to loosen the edges, taking care not to damage the surface of the cake. At this point, the cake should release from the pan easily. 

While the cake continues to cool, place the sugar, bourbon, and butter into a small saucepan. Cook over medium-to-low heat, stirring constantly until the sugar has completely dissolved. Remove from heat, then spoon the glaze over the cake.