Saturday, January 12, 2013

Double Chocolate Sour Cream Bundt Cake

I love this rich, chocolatey cake!  The combination of the natural cocoa and unsweetened or bittersweet chocolate combines with sour cream, brown sugar and more to make this delicious cake!  For a real "chocolate high," serve the cake with hot fudge sauce and real whipped cream ... and there are no calories, LOL!  Ooooo laaaa laaaaa!

Prepare Pan
Spray a bundt pan with baking spray (I use Baker's Joy) and dust with natural cocoa to coat.

3/4 cup natural cocoa (not Dutch-processed, 2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional)
3/4 cup water (boiling)
1 cup sour cream, room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
2 cups packed light brown sugar (14 ounces)
1 tablespoon vanilla extract
5 large eggs, room temperature
confectioners' sugar, for dusting

Adjust oven rack to lower-middle position; heat oven to 350 degrees.
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. 

For an additional chocolate delight, serve with hot fudge sauce and fresh whipped cream.

Yield:  approx. 16 slices