---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Spice Bundt Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       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.