Using a small ice cream scoop, scoop 7 balls of cookie dough. Split each in half and roll into a ball shape.
Place on a cookie sheet, cover with plastic wrap and place in freezer for 30mins.
Black Cocoa Bundt Cake
Preheat oven to 325F and grease a 6-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt.
In a small measuring cup, mix milk and sour cream until combined.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy.
Add eggs one at a time, fully incorporating after each addition. Add vanilla.
Reduce speed to low. Add flour mixture in 2 batches, alternating with milk mixture. Beat until just combined.
Spread 1/3 of the batter evenly in the bundt pan. Place 7 frozen cookie balls at even intervals.**
Add 1/3 batter to cover cookie balls and add the remaining 7 cookie balls, offset with the ones underneath.
Top with remaining 1/3 batter and smooth with a spatula.
Bake for approx. 45mins or until a cake tester comes out clean.
Cool in bundt pan for 10mins. Rap bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.
Ganache:
Place chopped chocolate into a bowl.
Bring cream to simmer in a small saucepan. Pour over chocolate and cover bowl immediately with plastic wrap. Let stand 2 minutes.
Add butter and mix until smooth.
Let stand, stirring occasionally until thickened. You can place it in the fridge to speed up the process.
Pour glaze over cooled cake.
Notes
*I made half a recipe and had enough for 14 cookie dough balls and 10 cookies which I baked separately. **In hindsight, I should have maybe just done one row of cookie dough. There wasn't as much batter as I thought there would be so I had to push the cookie balls down to make sure they were covered. The batter rose a LOT though, so the cookie dough was all stuck at the bottom of the pan. Alternatively, I should have placed the second row of cookie balls on top of the remaining batter and let it bake up that way. That's what I would do next time!Adapted from Martha Stewart. This recipe makes enough for a 6 cup bundt pan but can easily be double for a standard 12 cup bundt pan.