Best 2 Chocolate Sour Cream Bundt Cake Cooks Illustrated Recipes
Chocolate Sour Cream Bundt Cake is a delightful dessert that combines the rich flavors of chocolate and sour cream in a moist and tender bundt cake. Whether you are a seasoned baker or a beginner looking to try something new, this recipe from Cooks Illustrated will guide you through the process of creating a delicious and visually appealing cake that is perfect for any occasion.
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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.
SOUR CREAM BUNDT CAKE
Make and share this Sour Cream Bundt Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7
Tips and Conclusion
This chocolate sour cream bundt cake is moist, flavorful, and easy to make. Here are some tips to help you make the best cake possible:
- Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for a chocolate with a cocoa content of at least 60%.
- Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
This chocolate sour cream bundt cake is a delicious and versatile dessert. It can be served with whipped cream, ice cream, or fresh fruit. It's also a great cake to take to potlucks and parties.
Here are some additional tips for making this cake:
- If you don't have a bundt pan, you can bake the cake in a regular 9x13 inch baking pan. Just adjust the baking time accordingly.
- You can add chopped nuts, dried fruit, or chocolate chips to the batter for a more flavorful cake.
- If you want a richer cake, you can use sour cream instead of milk in the batter.
This chocolate sour cream bundt cake is sure to be a hit with your family and friends. Enjoy!
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