chocolate (sour cream) bundt cake

I love bundt cakes year-round!

They're simple to prepare, and don't typically require out-of-the ordinary ingredients, which makes it easy to bake one at a moment's notice. And I love that you can dress them up with a garnish when you have company, or enjoy them with a simple dusting of powdered sugar.

This beautiful chocolate bundt cake was a staple for me this holiday season.

I baked several mini bundt cakes to give as gifts, and made large bundts to share with friends who came by to visit. It's heavenly with a glass of eggnog, or a cup of coffee or hot cocoa!

For an extra special treat, buy a pint of your favorite high-quality egg nog OR peppermint ice cream. Leave it out on your counter-top for about an hour before serving dessert. The ice cream will melt, making the most delectable cream sauce to drizzle over your bundt slices.  It is so good!  *Another great tip from Ina Garten :0).

 Although my chocolate bundt cake is dressed for the holiday season, they're delicious year-round.  It's no surprise that I turned to my Cook's Illustrated Cookbook for their recipe.

The addition of Dutch cocoa AND bittersweet chocolate, along with sour cream and 5 eggs . . . makes for a truly chocolatey and MOIST cake!

Be sure and take the time to properly butter and 'cocoa powder' your bundt pan to ensure a clean release.

With the Littles home on Winter break and cooler temperatures outside . . . we're still baking up a storm.

So many fun and happy memories to be had - gathered in the kitchen!

Happy baking, friends!

chocolate (sour cream) bundt cake 

3/4 cup Dutch-processed cocoa

6 ounces bittersweet chocolate, chopped

1 teaspoon instant espresso powder (optional)

3/4 cup water (boiling)

1 cup sour cream, room temperature

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1 teaspoon baking soda

12 Tablespoons unsalted butter (1 1/2 sticks), room temperature

2 cups light brown sugar

1 Tablespoon vanilla extract

5 large eggs, room temperature

confectioners' sugar for dusting

for a clean cake release

1 Tablespoon butter, melted

1 Tablespoon cocoa

Preparation

FOR THE PAN

Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan.  

FOR THE CAKE

Adjust oven rack to lower-middle position; preheat oven to 350 degrees.

Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. 

Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. 

Reduce to medium-low speed; add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. 

Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. 

Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. 

Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. 

courtesy Cook's Illustrated

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