Monday, February 18, 2013

Chocolate Sour Cream Bundt Cake

Chocolate is my downfall, I can't say no. So when I saw this Chocolate Sour Cream Bundt Cake on Two Peas blog, I knew I had to make it. I just needed a reason. So what better reason than a Sunday dinner with family.  This recipe was so easy (no mixer required!), and even though I was a bit scared, came out flawlessly from the bundt pan. 

It tastes...AMAZING.  It is now my go to cake and is for sure going to be a favorite in our family.  Now find a reason to make this cake. that it's a Tuesday in February!!! 

(Please excuse my cake's a bit messy...)

Chocolate Sour Cream Bundt Cake
Yield: Serves 10
Prep Time: 15 minutes
Cook Time: 45 minutes


For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar


1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

1 comment:

Jessica said...

that looks awesome, I have to try it!
visiting you from Sugar and Dots facebook post :)