Chocolate Bundt Cake
Several years ago I
bought a bundt cake pan to make Rum Cake
(http://theintuitivebaker.blogspot.com/2015/01/rum-cake-with-homemade-instant-vanilla.html)
and I haven’t used the pan for anything else, which seems like a
waste. As a kid I remember my mom often made chocolate bundt cake
when guests would come over so I decided to make one for a party we
were planning to attend recently. The original recipe called for
milk but I wanted to avoid a dry cake so I substituted buttermilk to
ensure moistness. Anyone can make this cake and I would love to hear
about your experience trying it out!
Cake Ingredients:
2 ¼ cup flour
¾ cup unsweetened
cocoa powder
1 teaspoon baking
soda
1 teaspoon salt
½ cup milk or
buttermilk
½ cup sour cream
2 sticks unsalted
butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla
1 cup chocolate
chips (optional)
Preheat oven to 325
degrees. Butter your bundt pan and set aside.
Whisk together
flour, cocoa, baking soda, and salt in a large bowl; set aside. In a
small glass bowl stir together the buttermilk and sour cream; set
aside.
Beat together the
butter and sugar in a stand mixer or with an electric mixer by hand
on medium-high speed for 4 minutes. Add the eggs one at a time, then
add the vanilla. Reduce the mixer speed to low. Pour in half of the
flour mixture, followed by the dairy mixture, then add the remaining
flour mixture. Beat everything just until combined – do not
overmix. Fold in the chocolate chips, if using. Pour the batter
into the buttered pan, smooth the top, and bake for 55 to 65
minutes. The cake is done when a toothpick comes out clean. Let the
cake cool completely on a wire rack, then invert it onto your serving
platter or cake stand.
Glaze Ingredients:
3 ounces bittersweet
chocolate, chopped
½ cup heavy cream
2 tablespoons
unsalted butter
Place the chopped
chocolate in a heatproof bowl. In a small saucepan bring the cream
to a simmer, then pour it over the chocolate; let stand for 2
minutes. Add the butter and mix until you reach a smooth texture.
Let the glaze stand for a few minutes, stirring occasionally, until
it thickens slightly. Pour the glaze over the cooled cake and serve.
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