WS Sour Cream-Chocolate Bundt Cake
Jane Kang
Chop bittersweet chocolate with a serrated knige. Warm chocolate in double broiler stirring occasionally. Set aside and cool slightly.
ingredients
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 16 tbsp unsalted butter
- 1 1/2 cups sugar
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 1/2 cups sour cream
- 6 oz bittersweet chocolate
- FOR GLAZE: 1 cup sugar
- 1/2 cup water
- 1 tbsp chocolate liqueur
- confectioners’ sugar for dusting
- whipped cream for serving
directions
- 1
Have all ingredients at room temp.
- 2
Position a rack in the center of an oven and preheat to 325. Grease and flour a bundt pan.
- 3
Sift flour, cocoa, b.pdr, b. soda and salt. Repeat. Set aside.
- 4
Beat butter on medium until smooth and creamy, 30-45 seconds. Reduce speed to low and slowly add in sugar until well blended. At med-high, continue to beat until light and fluffy, 3-5 min. Add the eggs a little at a time, beating each until incorporated before adding more, until thick and creamy, 1-2 min. Beat in vanilla. Reduce speed to low and fold in flour mixture in three additions, alternating with sour cream and beginnig and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in chocolate.
- 5
Pour batter into pan so that sides are 1 in. higher than center. Bake about 1 hour until toothpick comes out clean. Cool in pan for 10 min.
- 6
GLAZE: On low heat, combine the sugar, water and stir until sugar is dissolved. Remove from heat and stir in chocolate liqueur.
- 7
When cake is cool, glaze and dust with p. sugar. Can add dollops of whipped cream.
Source: Williams Sonoma
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