Chocolate bundt cake with chocolate ganache

Heat the oven to 350F. Whisk the hot water and cocoa powder together in a medium bowl until smooth with no lumps, to bloom the cocoa.

Set the cocoa mixture aside about 10 minutes. Coat the bundt pan well with butter and dust it with cocoa powder, getting into all the nooks and crannies; tap out the excess.

In a large bowl whisk together the flour, granulated sugar, baking soda and salt until evenly distributed.

Melt the butter and stir it into the cocoa mixture, then add the vegetable oil.

Crack the eggs into a separate bowl to check for shells, then add them, followed by the sour cream and vanilla. Mix until smooth.

Pour the chocolate mixture into the flour mixture and mix by hand only until the flour disappears; overmixing makes the cake dense and gummy.

Pour into the prepared bundt pan, shimmy to level and smooth the top.

Bake at 350F for about 55 minutes, or until a skewer inserted in the middle comes out clean.

Cool in the pan about 20 minutes, then turn out onto a cake plate or wire rack and cool further.

For the ganache, put the chocolate in a bowl and pour over the hot cream, or half hot cream and half hot espresso, reducing the liquid by two tablespoons if using espresso.

Cover and let stand 10 minutes, then uncover and stir until it comes together.

Pour the ganache over the cooled cake and let it drizzle down the sides.