When I first bought my bundt cake pan from Williams Sonoma, I kept the recipe from the back of the box – a big square of cardboard hanging around in my cabinets for years.  I was rearranging my bakeware the other day and decided it was finally time to try the recipe, if only so that I could get rid of that piece of cardboard.

But holy moly, you guys, this thing was awesome!  It is crazy rich and moist and dense and intensely chocolaty – even my cake obsessed husband could only eat a little slice at a time.  This is definitely a cake for sharing with friends, trust me, you cannot handle this cake alone.

Part of what makes this cake so awesome is that it has multiple kinds of chocolate in it, the first being bars of semi-sweet baking chocolate.  I choose Ghirardelli because it seemed fancy to me and I was feeling fancy.  You will combine the baking chocolate with cocoa powder for double the chocolaty awesomeness and melt with hot water. (more…)