Ingredients
Baking powder
Baking soda
Salt
Dark chocolate,
Cocoa powder
Vanilla extract
Full fat sour cream
Boiling water
Oftened butter
Granulated sugar
Large eggs
Thoroughly grease a 10 cup bundt tin, making sure that you get into all the nooks and crannies. Dust the tin with cocoa powder and shake out the excess. Heat the oven to 320°F.
Melt the chocolate, either over a pan of gently simmering water or in short bursts in the microwave. Sift in the cocoa powder then add the vanilla extract, sour cream and boiling water and whisk until smooth. Set aside.
Place the butter and sugar in a large bowl and whisk with an electric mixer until very pale and fluffy. Whisk in the eggs one at a time, adding a spoonful of the flour with each one.
Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes.
Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the cream until it is just boiling then pour it over the chocolate.