Love of all things chocolate

4 cups all-purpose flour

2 cup cocoa powder

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cup unsalted butter, softened -+

4 cups granulated white sugar

4 large eggs, at room temperature

3 cup warm coffee or water

3/4 cup sour cream, at room temperature

1/2 cup vegetable oil

Chocolate Glaze: 12 ounces semi-sweet chocolate

1 1/3 cup heavy cream

Preheat your oven to 350F. Butter 20 to 24 mini bundt pans and dust with flour. You can also use cooking spray Baker’s Joy spray with flour.
1. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Keep aside.
2. In a bowl with a hand mixer, beat butter until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Beat until fluffy. Around 3 to 4 minutes.
3. Once butter is fluffy start adding in the eggs, one at a time, beating after each egg is added, scraping down the sides of the bowl as needed.
4. Combine vanilla, sour cream, coffee and oil in a measuring cup.
With the mixer on low speed, add the flour mixture, a little at time, altering with coffee mixture.
5. Mix just until incorporated.
6. Pour the batter into the prepared pans and smooth the top.
Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the cake pan for 15 minutes. Then remove the cakes from the pans to finish cooling.

8. Slowly pour chocolate glaze over the cakes. Be sure to get an even covering. Let the cake cool slightly.