Sour Cream Chocolate Bundt Cake Food

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 15 cup Bundt pan very well with baking spray.
• Combine cocoa powder and chopped chocolate.
• Add boiling water and whisk until chocolate is melted and mixture is smooth.
• Set aside.
• In bowl combine flour, baking soda and salt then set aside.
• In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
• Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
• Add eggs a little at a time, scraping down sides until combined.
• Add vanilla and beat about 1 minute.
• Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
• Beat just until blended and no lumps of flour remain.
• Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
• Gently fold in chocolate chips.
• Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
• Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
• Transfer pan to a wire rack and let cool for about 15 minutes.
• Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
• Invert pan onto cooling rack and let cake cool completely.
• Ganache:.
• In heatproof bowl combine chocolate and butter.
• In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
• Whisk until melted and smooth.
• Place in refrigerator and let ganache thicken slightly.
• Spoon ganache over cooled cake allowing the ganache to drip down the sides.
• Let the cake stand until ganache is set at least 30 minutes.

TOO MUCH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Grease a 10-12 cup capacity bundt cake pan really well with butter. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
• Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
• In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
• Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick - this is fine.
• Pour chocolate batter into prepared bundt pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.
• To make chocolate ganache, chop dark chocolate and transfer to a bowl. In a small saucepan, add your cream and pop on a medium heat. Once the cream is warm but not boiling, pour the cream over the chocolate and leave for 2-3 minutes.
• Gently whisk the mixture until smooth. Leave to stand for a few minutes and it will thicken slightly. Then pour chocolate ganache over the top of your cake.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)

Steps:

• FOR THE PAN: 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, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
• FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof 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 standing mixer fitted with flat beater, 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 (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and 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. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
• Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 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.

SOUR CREAM CHOCOLATE-CHIP CAKE

Steps:

• Preheat oven to 350°F. Butter a 10- to 12-cup Bundt pan; dust with flour.
• For topping:
• In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
• For batter:
• Sift flour, baking powder, and baking soda into a medium bowl and set aside.
• Using an electric mixer, cream butter and sugar until completely blended. Beat in eggs and then sour cream until the mixture is creamy and smooth. Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture. Stir in the cinnamon and vanilla. Mix until batter is well blended.
• Sprinkle whole pecans on the bottom of the prepared pan. Evenly distribute 1/4 cup of topping in the pan. Fold the remaining topping into the batter until mixed well. Pour the batter into the pan, spread evenly, and bake 35-40 minutes. To test that the cake is done, insert a tester (I use a toothpick) into the center. If the cake is done, it will come out clean, without any batter sticking to it.
• Cool the cake for at least 20 minutes in the pan. Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely. Invert the plate and pan at the same time and place on a flat surface. Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate. Sprinkle with powdered sugar to decorate.

BEST CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Gather the cake ingredients.
• Spray a 10-cup Bundt cake pan with cooking spray or grease with melted shortening , then dust with flour. Make sure to get all the nooks and crannies to ensure easy release. Position a rack in the center of the oven and heat to 350 F.
• In a medium saucepan over medium-low heat, whisk together the coffee, unsalted butter , and unsweetened cocoa powder until the butter melts. Remove from the heat to cool.
• In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
• In large bowl, whisk the buttermilk, eggs, and vanilla extract until well combined.
• Add the coffee-chocolate mixture and the flour-sugar mixture to the buttermilk-egg mixture. Whisk until smooth and well blended.
• Pour the batter into the prepared bundt pan.
• Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
• Cool the cake in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely. Make the Chocolate Glaze
• Gather the chocolate glaze ingredients.
• In a medium saucepan, combine the unsalted butter, chocolate chips, confectioners' sugar, 6 tablespoons of heavy cream, and the vanilla extract. Heat over low heat, stirring frequently, until the mixture is melted and smooth, 4 to 5 minutes. If the mixture is too thick, add more heavy cream by the tablespoon until it reaches a glaze consistency.
• Spoon the warm glaze mixture over the cooled cake, letting it drip down the sides. Let set, then serve.