and preferably, chocolate cake
Chocolate Sour Cream Bundt Cake
from America’s Test Kitchen via Genius Kitchen
For the first post in my new series “and preferably, baked goods” I had to share the recipe for this simple but rich and delicious cake, which my daughter baked for me for my birthday and I baked two weeks later for my book club getaway/friend’s birthday dinner. I don’t like frosting, so I like that this recipe doesn’t include a glaze, just a dusting of frosting (note the hint on a dusting tool at the end of the recipe). I’m not a food blogger so don’t expect step by step photos or videos here. Just the recipe and this one photo:
For the pan:
- 1 tablespoon butter, melted
- 1 tablespoon cocoa powder
For the cake batter:
- 3/4 natural cocoa powder (not Dutch processed)
- 6 ounces bittersweet chocolate pieces
- 1 teaspoon finely ground dark roast coffee
- 3/4 cup boiling water
- 1 cup sour cream, room temperature
- 1 3/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons butter, room temperature
- 2 cups light brown sugar (NOTE – I don’t pack it and often go light on sugar)
- 1 tablespoon vanilla extract
- 5 large eggs, room temperature
- confectioner’s sugar for dusting
- Combine cocoa, chocolate pieces, and coffee in a medium heatproof bowl. Whisk in boiling water until smooth. Let cool fully.
- Stir together the tablespoon of melted butter with a tablespoon of cocoa in a small bowl to form a paste. Use a pastry brush (this silicone one from Sur La Table is my favorite) to coat the inside, getting every nook and cranny, of a 12-cup Bundt pan. Preheat oven to 350 degrees Fahrenheit.
- Whisk flour, salt and baking soda in a medium bowl.
- In a standing mixer fitted with a paddle beater, cream together butter and sugar until pale and fluffy. Beat in vanilla. Add eggs one at a time, mixing about 30 seconds each time and scraping down sides of bowl as needed.
- Whisk sour cream into cooled chocolate mixture.
- Alternating, mix in half of flour mixture on a slow speed, then half of sour cream chocolate mixture, then repeat. Do not overmix.
- Pour batter into prepared pan. Bake until a wooden skewer comes out with dry crumbs attached, 45 – 50 minutes, but do not overbake!
- Cool for ten minutes and then invert onto a serving plate. When completely cool, dust with powdered sugar.
- Suggestion: serve with a dollop of whipped cream!