Sugar Free Sour Cream Chocolate Bundt Cake Food

SUGAR FREE SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Assemble all the ingredients you will need to make the cake. I used a traditional size Bundt pan called Heritage. It holds about 12 cups but this recipe is smaller.
• Prepare cake by adding cake mix to a mixing bowl, then adding eggs, oil, & milk and beating till blended
• Then add the sour cream, crushed coffee granules, and the extracts, then beat till blended. Prepare Bundt pan by spraying with Bakers Joy, or using butter and dusting lightly with . Remove any excess flour.
• Pour cake batter into prepared pan, and bake according to directions on box or until toothpick inserted into middle of cake comes out clean. Remove from cake and allow to cool for at least 10 minutes.
• Invert cake onto cooling rack, cake board or platter.
• Frost as desired, then garnish with fresh raspberries and Sugar Free chocolate covered raisins. I ordered them from Nuts.com, they come in both white, chocolate & dark chocolate, all SUGAR FREE at a very reasonable price.
• To view the Sugar Free Yogurt covered raisins used as a garnish see my recipe for https://www.justapinch.com/recipes/dessert/cake/easy-sugar-free-blueberry-bundt-cake.html I ordered them from nuts.com and the price is reasonable.

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 BUNDT CAKE

Steps:

• Cream margarine and sugar.
• Add egg yolks and sour cream. Mix till nice and fluffy.
• Add flour, baking powder and baking soda. Mix well.
• Beat egg whites till STIFF, then fold into mixture.
• Pour batter into a greased and floured Bundt cake pan.
• Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
• Dot with little small, thin pats of margarine.
• BAKE at 325° for one hour or till done.
• Cool 15 minutes before turning out of pan.

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.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• In a mixing bowl, combine cake and.
• pudding mixes, sour cream, eggs, applesauce
• and water. beat on low speed for 2
• minutes. fold in the chocolate chips.
• transfer to a greased and floured 10-in.fluted tube pan.
• bake at 350% for 60-65 minutes or until a.
• toothppick inserted near the center comes.
• out clean. cool for 10 minutes before removing from pan.

SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325.
• All ingredients should be room temperature.
• Grease and flour 10 cup bundt pan.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Cream butter and sugar in electric mixer until light and fluffy.
• Add eggs and vanilla.
• On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
• Fold in chocolate.
• Pour batter into pan and spread batter to sides.
• Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
• Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
• Remove from heat and stir in liqueur.
• Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.