Continuing with the sour cream usage, I went with this bundt cake from the Baked guys. I had made their Root Beer Bundt Cake from the same cookbook and thought it was fantastic so I was hopeful this cake would be good too. And it was. Perfect pound cake texture, the plain batter was buttery and the chocolate batter was nicely chocolatey. I made this for my friend Jeannie who is halfway through her chemo treatment for breast cancer and also my partner in crime when it comes to chocolate desserts. They should dedicate the Factory Mud Pie at Cheesecake Factory to me and Jeannie for our faithful consumption of it whenever we dine there.
Anyway, in Jeannie's honor, I also added a chocolate glaze to the cake just to give it a little extra chocolate yumminess Because you can never have too much chocolate, especially when you're kicking cancer in the ass and not letting it bring you down, which is what Jeannie and so many other courageous people are doing. Rock on, girlie.
Chocolate Swirl
6 ounces dark chocolate (60% - 72% cacao), chopped
1 teaspoon unsweetened dark cocoa powder
Sour Cream Cake
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened, cut into
1-inch pieces
2 ¼ cups sugar
4 large eggs
16 ounces sour cream
1 ½ teaspoons vanilla extract
Chocolate Glaze (optional)
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder, sifted
1/4 cup whole milk, more if needed
1. Make
the chocolate swirl: In the top of a double boiler over simmering water, melt
the chocolate. When the chocolate is
completely smooth, add the cocoa powder and whisk until thoroughly
incorporated. Remove the bowl from the heat and set aside.
2. Preheat
oven to 350°F. Spray the inside of a 10-inch Bundt pan with
nonstick cooking spray.
3. Sift
the flour, baking powder, baking soda and salt together in a medium bowl.
4. In
the bowl of an electric mixer fitted with the paddle attachment, cream the
butter until smooth and ribbonlike.
Scrape down the bowl and add the sugar.
Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well
after each addition. Scrape down the
bowl and mix for 30 seconds.
5. Add
the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions,
scraping down the bowl before each addition and beating only until each
addition is just incorporated. Do not
overmix.
6. Pour
one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate
mixture and the batter to make a smooth chocolate batter.
7. Spread
half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the
chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the
plain batter but some plain batter will peek through. Use a butter knife to swirl the chocolate and
plain batter together. Pour the
remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the
layers to create a swirl.
8. Bake
in the oven for 1 hour, rotating the pan halfway through the baking time, or
until a sharp knife inserted in the center of the cake comes out clean.
9. Remove
from the oven and let the cake cool in the pan on a wire rack for 30
minutes. Use a knife to loosen the edges
of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature. If making glaze, whisk cocoa powder and confectioners' sugar together. Gradually add milk and whisk smooth. Adjust amount of milk depending on consistency of glaze desired. Spread over cooled cake before serving.
The cake will keep for 3 days, tightly covered, at room
temperature.
Linked to Whatcha Whipped Up Wednesday
Linked to Whatcha Whipped Up Wednesday
This sounds delish!!! I love how pretty it looks. Please come link it up to Foodtastic Friday
ReplyDelete