1 c Butter
1 1/2 c Sugar
4 Eggs
6 oz Semisweet chocolate; melted
2 c Flour; sifted
1 1/2 ts Ground cardamom
1/4 ts Salt
2 ts Baking soda
1 c Sour cream
Ganache glaze: 1 c Heavy cream
6 oz Semisweet chocolate
Preheat oven to 325 and butter (do not flour) 10 inhc bundt pan. Cream butter and sugar well and beat in eggs thorough- ly. Add melted chocolate and mix well. Sift together dry ingredients in separate bowl and alternately add flour mixture and sour cream to the chocolate mixture, beating well after each addition until batter is very smooth. Pour batter into prepared pan, distributing evening with rubber spatula. Bake at 325 for 45-50 minutes or until cake pulls away from sides of pan
and a toothpick comes out clean from the center. Cool in pan on rack for 5 minutes, then turn over and release onto rack to finish cooling. Ganache Glaze: Heat cream in heavy saucepan till just below a boil. Add chocolate and stir constantly with a wooden spoon until it is totally melted and completely merged with the cream. Cool until very warm but not hot, and pour over cooled cake generously, letting it drip attractively down the sides. If you cover the cake completely with glaze, it will stay moist longer. This glaze thickens as it get cold. If you want it to set quickly, refrigerate for 30 minutes. This glaze can also be used to sandwich cookies or as a cake filling. Keeps well at room temperature. Cut edge should be covered w/wrap. —–