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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:

A photo of a slice of the cake with whipped cream on top
You can see how moist it is!

INGREDIENTS

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

DIRECTIONS

  1. Combine cocoa, chocolate pieces, and coffee in a medium heatproof bowl. Whisk in boiling water until smooth. Let cool fully.
  2. 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.
  3. Whisk flour, salt and baking soda in a medium bowl.
  4. 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.
  5. Whisk sour cream into cooled chocolate mixture.
  6. Alternating, mix in half of flour mixture on a slow speed, then half of sour cream chocolate mixture, then repeat. Do not overmix.
  7. Pour batter into prepared pan. Bake until a wooden skewer comes out with dry crumbs attached, 45 – 50 minutes, but do not overbake!
  8. Cool for ten minutes and then invert onto a serving plate. When completely cool, dust with powdered sugar.
  9. Suggestion: serve with a dollop of whipped cream!

NOTES

A mesh tea strainer doubles well as a powdered sugar duster.

One thought on “and preferably, chocolate cake”

  1. Mary says:

    This looks fabulous! Thanks for sharing.

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