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.
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Ibrahim Asik
[email protected]This is a great chocolate cake recipe. It's easy to make and always turns out perfectly. I highly recommend this recipe to anyone who loves chocolate cake.
Lesly Radilla
[email protected]I made this cake for my friends, and they loved it! It was so moist and chocolatey, and the sour cream added a nice tanginess. I will definitely be making this cake again.
Pro Gaming
[email protected]This is the best chocolate cake recipe I've ever tried. It's so moist and flavorful, and the sour cream adds a nice tanginess. I will definitely be making this cake again and again.
Karabo Elizabeth
[email protected]This cake is so moist and flavorful, and the sour cream adds a nice tanginess. I will definitely be making this cake again and again.
Rida Sultan
[email protected]This is a great chocolate cake recipe. It's easy to make and always turns out perfectly. I highly recommend this recipe to anyone who loves chocolate cake.
Mohammad Shabib
[email protected]I made this cake for my family, and they loved it! It was so moist and chocolatey, and the sour cream added a nice tanginess. I will definitely be making this cake again.
SONIA
[email protected]This is the best chocolate cake I've ever had. It's so moist and flavorful, and the sour cream adds a nice tanginess. I will definitely be making this cake again and again.
Amdadul Haque
[email protected]This cake is amazing! It's so moist and chocolatey, and the sour cream gives it a nice tanginess. I will definitely be making this cake again and again.
Quami Set
[email protected]I'm a professional baker, and I can attest to the fact that this chocolate sour cream bundt cake is truly exceptional. It's incredibly moist and flavorful, with a perfect crumb. I highly recommend this recipe to anyone who loves chocolate cake.
jerry butler
[email protected]This is one of the best chocolate cakes I've ever had. It's so moist and flavorful, and the sour cream adds a nice tanginess. I will definitely be making this cake again and again.
Crystal Winters
[email protected]I made this cake for my wife's birthday, and it was a huge hit! She loved the rich chocolate flavor and the moist texture. I'll definitely be making this cake again soon.
Kit Official
[email protected]This chocolate sour cream bundt cake is the perfect dessert for any occasion. It's moist, flavorful, and has a delightful crumb. I've made it several times now, and it always turns out perfectly. I highly recommend trying this recipe if you're lookin