Hello bakers!!!
It was recently my boyfriend's cousins birthday so the task fell on me to teach my boyfriend how to make cake....This recipe couldn't have been more perfect because it's easy and fast but SO delicious and it looks good too!
It was recently my boyfriend's cousins birthday so the task fell on me to teach my boyfriend how to make cake....This recipe couldn't have been more perfect because it's easy and fast but SO delicious and it looks good too!
It's deliciously moist but not too sweet or cloying so you don't feel too guilty when you eat a big piece (always a must for me!). As well, the glaze is a perfect decoration because it hides the imperfections of the cake and it's so simple to make.
Chocolate Sour Cream Bundt Cake
Adapted from Two Peas and their Pod
Ingredients:
1 cup unsalted butter
1/3 cup cocoa powder
1 tsp salt
2 cups all-purpose flour
13/4 cups granulated sugar
11/2 tsp baking soda
2 eggs
1/2 cup sour cream
1 tsp vanilla extact
Method:
1. Preheat oven to 350 degrees F. Prepare Bundt pan by coating with butter and then flour, and set aside.
2. Combine butter, cocoa powder, salt and water in a small saucepan over medium heat. Stir continuously until just melted and combined. Set aside to cool.
3. In a large bowl, whisk together flour, sugar and baking soda.
4. Add half of the melted butter mixture and whisk until completely blended. Then add the remaining butter mixture and whisk until combined and smooth.
5. Add the eggs, one at a time, whisking until completely blended.
6. Whisk in the sour cream and the vanilla extract until lump-free.
7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, approx. 40 to 45 minutes.
8. Let the cake cool in the pan for 15 minutes and then invert onto a cooling rack.
Adapted from Two Peas and their Pod
Ingredients:
1 cup unsalted butter
1/3 cup cocoa powder
1 tsp salt
2 cups all-purpose flour
13/4 cups granulated sugar
11/2 tsp baking soda
2 eggs
1/2 cup sour cream
1 tsp vanilla extact
Method:
1. Preheat oven to 350 degrees F. Prepare Bundt pan by coating with butter and then flour, and set aside.
2. Combine butter, cocoa powder, salt and water in a small saucepan over medium heat. Stir continuously until just melted and combined. Set aside to cool.
3. In a large bowl, whisk together flour, sugar and baking soda.
4. Add half of the melted butter mixture and whisk until completely blended. Then add the remaining butter mixture and whisk until combined and smooth.
5. Add the eggs, one at a time, whisking until completely blended.
6. Whisk in the sour cream and the vanilla extract until lump-free.
7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, approx. 40 to 45 minutes.
8. Let the cake cool in the pan for 15 minutes and then invert onto a cooling rack.
Of course, this cake is not complete without the delicious chocolate glaze that drips down the outside. I just used a basic glaze recipe adapted from what I learned in school.
Basic Chocolate Glaze
Ingredients:
85 g bittersweet chocolate, chopped extremely fine
180 g whipping cream
1 tbsp granulated sugar
2 tbsp unsalted butter
Method:
1. Place finely chopped chocolate into a small bowl.
2. Heat whipping cream and sugar in a small pot with the lid on until it comes to a boil.
3. Pour boiling whipping cream mixture over chocolate and cover with plastic wrap to trap steam.
4. When chocolate appears to be melted, use spoon to stir and ensure it's smooth.
5. Break up butter into small pieces and stir into glaze until fully incorporated.
6. Once cake is cool, place pan under drying rack and pour glaze evenly over the cake.
Basic Chocolate Glaze
Ingredients:
85 g bittersweet chocolate, chopped extremely fine
180 g whipping cream
1 tbsp granulated sugar
2 tbsp unsalted butter
Method:
1. Place finely chopped chocolate into a small bowl.
2. Heat whipping cream and sugar in a small pot with the lid on until it comes to a boil.
3. Pour boiling whipping cream mixture over chocolate and cover with plastic wrap to trap steam.
4. When chocolate appears to be melted, use spoon to stir and ensure it's smooth.
5. Break up butter into small pieces and stir into glaze until fully incorporated.
6. Once cake is cool, place pan under drying rack and pour glaze evenly over the cake.
And of course, the most important part, cut a big piece and try to resist having another!
Mmmmm. Hope you all enjoy it!