Tuesday, June 4, 2013

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake - made May 28, 2013 from Two Peas and Their Pod
I was disappointed in the Brown Butter Blondies so I felt I had to redeem myself with something else.  I still had frosting leftover from the Texas Vanilla Cake so I tried out this recipe from Two Peas and Their Pod.  Oh my.  I'm glad I did because this one definitely turned out and made up for the blondies several times over.
Considering there isn't that much cocoa in the recipe, this still made for a nice chocolate-y cake, not too dark but perfectly complemented by the sweetness of the icing.  The texture was also really good, nice and cakey, not too dense but not too light.  For once I didn't underbake it either....although don't think I didn't get twitchy to take it out 5 minutes before I actually did.  But I'm glad I waited because the texture was just cakey-moist chocolate goodness.

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (I used Scharffenberger unsweetened cocoa)
1 teaspoon salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze (I used the glaze from the Texas Vanilla Cake):
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

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