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.
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.
*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.