CHOCOLATE SOUR CREAM BUNDT CAKE
Moist and tender Chocolate Sour Cream Bundt Cake dripping with dark chocolate ganache.
Provided by Jessica Holmes
Categories Dessert
Time 1h20m
Number Of Ingredients 13
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.
CHOCOLATE SOUR CREAM BUNDT CAKE
I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL
Provided by Luby Luby Luby
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 643.7, Fat 43.3, SaturatedFat 26.3, Cholesterol 127.8, Sodium 315.5, Carbohydrate 68.6, Fiber 7.3, Sugar 42.3, Protein 9.7
CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)
This is the best chocolate bundt cake from the geniuses at America's Test Kitchen. It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet. The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving. Recipe is from Cook's Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
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.
TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE
Triple Chocolate Sour Cream Bundt Cake! The ONLY chocolate cake recipe you need. This chocolate sour cream cake is moist, tender and full of chocolate flavor. It's even finished with a silky chocolate glaze!
Provided by Lauren
Categories Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat oven to 350° with rack set in lower-middle position.
Nutrition Facts : ServingSize 1 piece, Calories 518 calories, Sugar 36g, Sodium 259mg, Fat 30g, SaturatedFat 19g, Carbohydrate 56g, Fiber 3g, Protein 8g, Cholesterol 133mg
SOUR CREAM DEVIL'S FOOD CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas Mark 4.
- Grease and flour two 9-inch cake pans.
- In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Stir the baking soda into the sour cream or buttermilk.
- Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
- In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
- Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
- Spread the batter in the prepared cake pans.
- Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
- Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
- Frost with chocolate or fluffy white frosting, or your favorite icing.
- Serve and enjoy!
Nutrition Facts : Calories 444 kcal, Carbohydrate 66 g, Cholesterol 90 mg, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, Sodium 278 mg, Sugar 38 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
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.
Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Cholesterol 69 mg, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, Sodium 192 mg, Sugar 37 g, Fat 21 g, UnsaturatedFat 0 g
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