Instructions

For the cake:

1. Preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder.
2. In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined.
3. Next add the vegetable oil, vanilla extract and sour cream. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
4. In a separate bowl, combine the remaining dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients and half of the liquid ingredients and mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients and liquid ingredients and beat until well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Pour the batter in the prepared bundt pan and bake at 350°F for 30-35 minutes, keeping a careful eye on the baking during the last few minutes.
8. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
9. Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely. Serve with berries and whipped cream or chocolate ganache.

For the ganache: 

1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
2. Allow it to sit for about 1 minute before stirring and then stir until it’s completely smooth.
3. Allow the ganache to cool for 5-10 minutes. Drizzle over the cooled bundt cake.