8 ounces semisweet chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup boiling water
3 eggs
2 cups sugar
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
2 cups flour
1/2 cup cacao
1 1/2 teaspoon baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees.
Butter and flour a Bundt cake pan and set aside until needed.
In a double boiler, melt 6 ounces of chocolate with butter. Add boiling water. Set aside.
In a large mixing bowl, beat the eggs, the sugar and the vanilla together. Set aside.
In a second large mixing bowl, beat the sour cream and the baking soda. Set aside.
In a third large mixing bowl, mix the flour, the cocoa,the baking powder and the salt. Set aside.
Add the eggs/sugar mix to the chocolate mix. Pour over dry ingredients. Incorporate with a spoon then whisk. The dry ingredients have to be completely blended. Add the sour cream mix and the remaining chopped chocolate (2 ounces).
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Invert onto a rack.

For The Mocha Glaze:

3 tablespoons strong coffee or espresso if you are really brave!
3 tablespoons cocoa
3 tablespoons corn syrup
1 cup confectioners’ sugar


In medium bowl, mix the coffee, cocoa and corn syrup until blended. Stir in 1 cup of confectioners’ sugar until smooth. Makes about 1 cup.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

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