Chocolate Sour Cream Bundt Cake

We wanted to have something chocolatey, as always, this weekend.  I thought a cake would be a nice change.  Martin suggested a chocolate bundt cake.  I went to America’s Test Kitchen and found this recipe.  I served with chocolate ganache, freshly made whipped cream and strawberries.  It was incredibly simple and delicious!

Chocolate Sour Cream Bundt Cake

June 8 2014 020

Ingredients

Cake Release

1 Tablespoon butter, melted
1 Tablespoon cocoa

Cake
3/4 cup natural cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional)
3/4 cup water (boiling)
1 cup sour cream, room temperature
1 3/4 cups unbleached all purpose flour  (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 Tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups packed light brown sugar (14 ounces)
1 Tablespoon vanilla extract
5 large eggs, room temperature
Confectioners’ sugar for dusting
Directions 

1. FOR PREPARING THE BUNDT PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
4. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
5.  Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
6.  Dust with confectioners’ sugar, transfer to serving platter, and cut into wedges; serve with freshly made Whipped Cream and raspberries or strawberries, if desired.

I made some fresh whipped cream and chocolate ganache.  Some of us had with strawberries and whipped cream.  Some of us had with all three. June 8 2014 021 Either way this was a very simple and delicious cake. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s