Chocolate Sour Cream Bundt Cake

Ingredients

3⁄4 cup (2-1⁄4 ounces) plus 1 tablespoon cocoa
1 tablespoon unsalted butter, melted, plus 12 tablespoons softened
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional)
3⁄4 cup boiling water
1 cup sour cream, room temperature
1-3⁄4 cups (8-3⁄4 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups packed (14 ounces) light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature
Confectioners’ sugar

Instructions

FOR THE PAN: Mix 1 tablespoon cocoa and melted butter into paste. Using pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
FOR THE CAKE: Combine 3⁄4 cup cocoa, chocolate, and espresso, if using, in medium heatproof bowl, pour boiling water over mixture, and let sit, covered, for 5 minutes. Whisk mixture gently until smooth. Let cool to room temperature, then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
Using stand mixer fitted with paddle, beat 12 tablespoons butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of chocolate–sour cream mixture, scraping down bowl as needed. Give batter final stir by hand.
Scrape batter into prepared pan and smooth top with rubber spatula. Bake cake until skewer inserted in center comes out with few crumbs attached, 45 to 50 minutes. Let cake cool in pan for 10 minutes, then invert cake onto wire rack; cool to room temperature, about 3 hours. Dust with confectioners’ sugar, transfer to serving platter, and serve.

Chocolate Sour Cream Bundt Cake

Ingredients

Instructions

Tags

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