Here is a similar cake:
Devil’s Bundt Cake
By Martha Stewart
For the cake:
•Vegetable-oil cooking spray
•1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
•1 cup unsweetened cocoa powder
•1 cup boiling water
•1 cup sour cream
•1/4 teaspoon fine salt
•3 cups unbleached all-purpose flour (spooned and leveled)
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 1/4 cups sugar
•4 large eggs
•1 tablespoon pure vanilla extract
•1 1/4 cups mini chocolate chips
Glaze;
•1 cup heavy cream
•8 ounces chopped semisweet chocolate
•Pinch of fine salt
Method:
1.Cake: Preheat oven to 325 degrees. Spray a 12-cup nonstick Bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
2. Scrape batter into prepared pan and bake until tops springs back when lightly touched, 1 hour to 1 hour 15 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn out onto rack and let cool completely.
3. Glaze: Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, and then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
Cook’s Notes
When Martha made this recipe on “Martha Bakes” episode 311, after spraying the pan with nonstick cooking spray, she dusted it with cocoa. And in place of the glaze, Martha dusted the finished cake with confectioners’ sugar.
Using cocoa on the pan is something I think I learned from Martha, too.
Martha Stewart mixing bowls Macy’s
But while the little bowl gets taken out and used weekly or so, and the middle bowl long disappeared having been used to melt beeswax in many years ago, the large one is like my best friend in the kitchen and I don’t want to use anything else unless what I am making is too voluminous. It is Truly The Perfect Mixing Bowl. Stable, has a rubber bottom, has the lip, the measurements, the high walls.
