For Christmas, I had been planning on making German chocolate cake again, but after making it three times I was a little burnt out on that recipe so I decided to go with something else chocolatey. After a little bit of browsing, I found the perfect thing: chocolate sour cream Bundt cake, adapted from a Williams-Sonoma recipe.
As always I made a few changes. I used self-rising flour, which didn't seem to make a difference. Also I thought we had more sour cream than we did, so I only used one cup, which is half a cup short of what is called for in the recipe.
Other than that, I followed the recipe closely. I pulled my cake out a few minutes earlier than it suggested because it was done already. (I suspect my oven has a higher temperature than it indicates, but I have yet to test this.)
I actually made this cake on Christmas Eve Eve, and made the ganache on Christmas Eve. It still turned out perfect.
Beautiful, isn't it? And it was delicious. My mom said it "cut like a steak". It was very rich, so some people topped it with whipped cream, but it was great alone, too. A small slice was enough sweetness for the day, that's how rich it was, but don't take that as a bad thing!
The ganache was great because it was firm enough to keep its lovely drippiness overnight, but it was soft when you bit through it.
I highly recommend this recipe to everyone. Don't let the "sour cream" part disturb you - I hate sour cream and was a little put off by its inclusion in this cake, but you can't taste it at all. In fact, I'm not sure what exactly it does for the recipe, but it was delicious, so I'm not complaining.