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Chocolate Bundt Cake

May 9, 2016

ChocolateBundtCake

INGREDIENTS

FOR THE CAKE

  • 8 ounces (2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sour cream (4 ounces)
  • 1 1/2 cups sugar
  • 4 large eggs
    • 1 teaspoon pure vanilla extract

    FOR THE GLAZE

    • 3 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter

    DIRECTIONS

    1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa,baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

    2. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

    3. Transfer batter to prepared pan; smooth top with an offsetspatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.

    4. Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

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From → Recipes

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