Chocolate Sour Cream Bundt Cake
Serves 12 to 14 For the pan 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 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 FOR THE PAN: 1. Stir together butter and cocoa in a small bowl until paste forms; using a pastry brush, coat all interior surfaces of a standard 12-cup Bundt pan. 2. If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened. 3. Adjust oven rack to lower-middle position; heat oven to 350 degrees. FOR THE CAKE: 1. Combine cocoa, chocolate, and espresso powder (if using) in a medium heatproof bowl; pour boiling water over and whisk until smooth. 2. Cool to room temperature; then whisk in sour cream. 3. Whisk flour, salt, and baking soda in second bowl to combine. 4. In a standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. 5. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with a rubber spatula after first 2 additions. 6. Reduce to medium-low speed (batter may appear separated). 7. Add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. 8. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; 9. Add remaining flour mixture and beat until just incorporated, about 10 seconds. 10. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. 11. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. 12. Bake until a wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. 13. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. 14. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
