Chocolate Sour Cream Bundt Cake Cooks Illustrated Recipes

CHOCOLATE SOUR CREAM BUTTERMILK BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray or grease and flour thoroughly.
• Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream (or combination of sour cream and buttermilk).
• In a second bowl, whisk together flour, salt, and baking soda.
• In a standing mixer fitted with paddle, 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 egg.
• By hand or using very lowest speed of mixer, stir 1/3 of the flour into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Add chocolate chips if using.
• Pour batter into prepared Bundt pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.
• Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack. Note: When inverting, you will need to run a knife around the edge to loosen.
• Let cool completely and dust with confectioners' sugar OR make the Chocolate Ganache Icing.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Mix the melted butter and cocoa together and "paint" the inside of the bundt pan. Set aside.
• Place the first three ingredients in a large bowl and pout boiling water over chocolate mix. Stir to melt and combine chocolate. Let cool for 20 minutes until at room temperature.
• Once cool, stir in sour cream.
• Combine dry ingredients in a separate bowl and whisk together.
• In your stand mixer, combine butter, sugar, and vanilla and mix on medium speed for 3 minutes until fluffy. Reduce speed and add eggs one at a time mixing well between each egg.
• Slowly add in the 1/3 of the flour mixture and then 1/2 of the melted chocolate mixture. Once combined, add another 1/3 of the flour mixture and remaining chocolate. Add in remaining flour and mix until combined.
• Pour the cake mix into the prepared pan and bake at 350 deg F for 40 to 50 minutes checking for doneness.
• Let Cool for 10 minutes in the pan, then invert onto a cooling rack and cool for 3 hours.
• Place the chocolate chips and heavy cream into a microwave safe bowl and heat for 1 minute in the microwave. Remove and let sit for 3 minutes. Stir until smooth and silky. Transfer to a piping bag and snip off end. Drizzle over the entire cake. You can also use a spoon or simply pour the ganache over the bundt cake.
• Add fresh fruit just before serving.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Preheat oven to 350°F. Generously grease or butter and flour a 10- or 12-cup Bundt pan.
• Place the butter, water, cocoa powder, and salt in a small saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture is combined. Set aside.
• Whisk together the flour, sugar, and baking soda in a large mixing bowl. Add half of the butter mixture and whisk to combine. Add the remaining butter mixture, and whisk until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the sour cream and vanilla.
• Pour the batter into the prepared pan and spread evenly. Bake 40 to 45 minutes, or until a pick instead into the center comes out clean.
• Cool the cake in the pan for 15 minutes. Then invert the cake onto a wire rack to cool completely.
• Place the chocolate and corn syrup in a medium bowl.
• Combine the cream and sugar in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar has dissolved and the cream begins to bubble around the edges.
• Pour the cream mixture over the chocolate. Let stand for 5 minutes. Then whisk until smooth. Drizzle over the cooled cake.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Heat oven to 350° with rack set in lower-middle position.

CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)

Steps:

• 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, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
• FOR THE CAKE: 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 (batter may appear separated); 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. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.

COOK'S ILLUSTRATED CHOCOLATE CAKE

Steps:

• Adjust oven rack to lower-middle position. Preheat oven to 350°F. Spray a 12-cup bundt can with baking spray or follow the instruction below for the cake release.