Ingredients
Scale
dry ingredients
- 1 and 2/3 cups all purpose flour
- 1/3 cup cocoa powder
- 1 and 1/2 cups oat flour
- 1 and 1/2 cups sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 cup sour cream
- 3/4 cup buttermilk
- 3/4 cup vegetable oil (I use melted coconut or canola)
- 3 large eggs room temperature
- 2 tsp vanilla extract
glaze
- 1 cup dark or semi sweet chocolate chips
- 1 Tbsp corn syrup
- 2/3 cup heavy cream
garnish
- chocolate sprinkles
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with cocoa powder or flour. Shake off excess.
- In a large mixing bowl, whisk the dry ingredients together.
- In a separate bowl, whisk the wet ingredients together.
- Add the wet ingredients to the dry and whisk until just combined, but be careful not to over mix.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without any wet cake crumbs attached.
- Set the pan on a cooling rack for 15 minutes. Before inverting the pan, it helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside edge, gently prying the cake away from the pan to loosen it. Then invert the pan and the cake should slide out.
- Let it cool completely before glazing.
- To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I think it is easiest to use the microwave for this. Heat it for one minute, but you can do it in a small saucepan if you prefer. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
- Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.