Chocolate Sour Cream Bundt Cake

 

Ingredients:

1

Tbl

Butter

1

Tbl

Unsweetened Cocoa

Cup

Unsweetened Cocoa Powder

6

Oz

Bittersweet Chocolate, Chopped

1

Tsp

Instant Espresso Powder

Cup

Boiling Water

1

Cup

Sour Cream

1-3/4

Cup

All-Purpose Flour

1

Tsp

Salt

1

Tsp

Baking Soda

12

Tbl

Butter, Room Temperature

2

Cupa

Brown Sugar, Firmly Packed

1

Tbl

Vanilla

5

 

Large Eggs

Directions:

 

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. Preheat oven to 350.

 

Combine cocoa, chocolate, and espresso powder in medium 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 combine.

 

In a large bowl with an electric mixer, 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. Reduce to medium-low speed; add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. 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. Mix on medium-low until batter is thoroughly combined, about 30 seconds.

 

Pour batter into prepared Bundt pan. Bake until wooden skewer inserted into center comes clean, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with whipped, if desired.

 

Yields

12-14 servings

 

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