Theo Dark Chocolate Bundt Cake


350g brown sugar
4.5 oz. Theo 85% dark chocolate
¼ # butter
1C water
280g cake flour (2.25C)
10g baking soda (2tsp)
3g baking powder (1tsp)
4g salt (1tsp)
230g sour cream (1 8oz. container)
2 eggs, whole
1tsp. vanilla extract (or 1/2tsp. vanilla bean)

Melt together first 4 ingredients in a small pot and set aside to cool. Whisk next 4 ingredients together in a bowl. In another bowl, mix eggs, sour cream, and vanilla. Add egg mixture to cooled chocolate, whisking to combine. Stir in flour mixture. Pour into buttered and floured Bundt pan.
Bake 375F until tester comes out clean (~45min?).
Cool, then turn out of pan and dust with powdered sugar or drench with a chocolate glaze.
The batter can also be used to make about 2 dozen regular sized cupcakes. Line molds with cupcake liners and fill about ¾ of the way. Bake for ~15 minutes, or until tester comes out clean or with just a few moist crumbs.
Top with your favorite frosting, or whipped cream.