Chocolate Bundt Cake

Chocolate Bundt Cake

Serves 12-14

Source: CI 1/04 

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

cup

cocoa (Dutch-processed)

3

ounces

85

grams

1

tsp

espresso powder

 

 

5

ml

cup

boiling water

6

fl. ounces

190

ml

1

cup

sour cream

8

fl. ounces

250

ml

 

 

 

 

 

 

 

1

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 350F [180C] 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 of the flour mix and 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

1

cup

heavy cream (cold)

8

fl. ounces

125

ml

cup

sour cream

2

f. ounces

32

ml

cup

light brown sugar (demerara)

2

ounces

60

grams

tsp

vanilla

 

 

 

 

Mix all ingredients together and beat until the mixture forms soft peaks, about 1 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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