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:
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.
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-low.
Scrape the bowl and mix on medium-low until thoroughly combined, about 30 seconds.
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.
Dust with powdered sugar and serve.
Wash berries, pat dry, then mix gently with the sugar, to taste. Let set 15 minutes before serving.
Mix all ingredients together and beat until the mixture forms soft peaks, about 1½ to 2 minutes.
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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