Ingredients
Method
For Cake
- With the rack in the center of the oven preheat the oven to 350°F. Butter and flour a 10 to 12 cup Bundt pan and set aside
- In a small saucepan, combined the butter, cocoa powder, salt, and water over medium heat. Heat just until melted and combined remove from heat and set aside.
- In the bowl of a stand mixer, whisk together the flour, sugar, and baking soda. With the stand mixer, running on low, add half of the slightly cooled melted butter mixture until completely blended. The mixture will be thick. Add the other half of the butter mixture and mix to combine.
- Add the eggs, one at a time, stirring until completely blended. Add the sour cream and vanilla extract. Whisk until smooth.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean about 45 to 55 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a cooling rack. Let cool almost completely before frosting. I like to put my cake on my cake plate or stand before frosting. You don't want to lose any of the delicious fudge frosting!
- Pour the frosting over the cake, allowing it to cover and drip down the sides and in the middle. Enjoy!
For Frosting
- Melt butter in a saucepan over medium heat.
- Add the sugar, milk, and cocoa. Stir and bring to a boil. Boil for three minutes.
- Remove from heat and stir in the vanilla and salt.
- Beat the mixture with a wooden spoon for a few minutes. Let the mixture rest a couple of minutes, then beat again for a couple of minutes until the mixture is thickened but still pourable.
- Pour over cake has been cooling for about an hour. Enjoy.