Chocolate Bundt Cake

This is intended to be the perfect chocolate bundt cake, moist, tender and bursting with chocolate flavor. Because of its richness , a simple dusting of powdered sugar is sufficient for a frosting. However, you may want to serve it with the Raspberry Sauce and Tangy Whipped Cream for those extra special occasions.

Cake release for pan:

1 Tbs cocoa (Dutch-processed)     15 ml 1 Tbs butter     15 ml

Cake:

6 ounces bittersweet chocolate, chopped     170 grams ¾ cup cocoa (Dutch-processed) 3 ounces 85 grams 1 tsp espresso powder     5 ml ¾ cup boiling water 6 fl. ounces 190 ml 1 cup sour cream 8 fl. ounces 250 ml               1¾ cups plain flour, sifted 8.75 ounces 250 grams 1 tsp baking soda     5 ml               2 cups light brown sugar 14 ounces 400 grams 12 Tbs unsalted butter (softened) 6 ounces 170 grams 1 Tbs vanilla     15 ml               5 large eggs                           powdered sugar, for dusting

Preheat oven to 350°F [180°C] and place rack in the middle-lower portion of the oven.

Cake Release for pan:

Stir together the butter and cocoa into a paste, then brush over all interior surfaces.

Cake:

Combine the cocoa, chocolate, espresso, then pour boiling water over them and whisk smooth. Cool to room temperature, then whisk in the sour cream.

Whisk together the flour, salt and baking soda in a second bowl.

Beat butter, sugar and vanilla on medium speed until pale and fluffy, about 3 minutes.
Reduce speed to medium and add eggs, one at a time, beating 30 seconds after each.

Reduce speed to medium-low.
Add ⅓ of the flour mix and ⅓ of the chocolate mix.
Mix 20 seconds, scrape and repeat with another third.
Repeat with the last third beating only 10 seconds.

Scrape the bowl and mix on medium-low until thoroughly combined, about 30 seconds.
Pour into the prepared pan.

Bake until a wooden skewer in the center comes out with a few crumbs attached, about 45-50 min.

Cool in pan on rack for 10 minutes.
Invert onto parchment-lined wire rack and cool 3 hours to room temperature.

Dust with powdered sugar and serve.

Raspberry Sauce

3 cups fresh raspberries 24 fl. ounces 500 ml 1-2 Tbs sugar (caster)     15-30 ml

Wash berries, pat dry, then mix gently with the sugar, to taste. Let set 15 minutes before serving.

Tangy Whipped Cream

Mix all ingredients together and beat until the mixture forms soft peaks, about 1½ to 2 minutes.

Note:

When making this cake in spring 2004, I inadvertently omitted the sour cream in the cake! However, it still came out great. It obviously would have been much moister with the sour cream, but at least I now know it is not an essential ingredient.

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