I was just in the mood for a bundt cake. Baking is my form of relaxation therapy (though sometimes it seems so stressful…) and I had a container of sour cream just calling out to be put into a cake. A chocolatey cake. In a pretty pan. Yes, a bundt cake. Now all I can think of is, “why don’t I bake these more often”? What a showstopper to bring out at the end of a meal with friends – or how about as a gift to say “thank you” to someone special?
This one is rich and chocolatey, but not overly sweet at all. As I get older I like my chocolate to taste more like chocolate, and less like sugar. The best part of this recipe is that is actually tastes better as the days go on. In fact, don’t eat it the day you make it. Bake it the day (or two) before you need it and let the flavors really develop. The chocolate sauce enrobing the cake keeps it beautifully moist and flavorful. Bake On…
Chocolate Sour Cream Bundt Cake
1 Cup (8 oz) unsalted butter
1/2 C + 2 tablespoons cocoa powder (I like to use a mix of black cocoa and dutch process)
3/4 Cup strong coffee
1 1/2 c granulated sugar
1 Cup (8 oz) sour cream
1 tablespoon pure vanilla extract
2 large eggs
2 Cups (8 oz) all-purpose flour
1 teaspoon baking soda
2 tablespoons corn starch
1/2 teaspoon salt
Preheat your oven to 350F. Grease and flour a 10 cup bundt pan (I actually just use PAM)
In a medium saucepan over low heat, melt the butter with the cocoa powder. Whisk occasionally to get out any lumps. Take off the heat and whisk in the coffee, sour cream , eggs and vanilla. Stir in the sugar. Transfer the liquid mixture to a mixing bowl. Sift in the flour, baking soda, corn starch and salt. Beat with a mixer on medium speed for 2 minutes (or by hand for 4 minutes) until smooth and shiny. Pour into your prepared cake pan and bake for 35-40 minutes. Now, whenever I read the recommended bake time on a cake I always set my timer for 5 minutes before (in this case 30 minutes) and test the cake by sticking it with a wooden skewer to see how done it is and then every 5 minutes after that so that I never overbake my cake.
Make the Glaze:
* If you do not have Nutella on hand (or want to use it) just increase the bittersweet chocolate to 9oz)
1 Cup (8 oz) heavy cream
6 Ounces dark chocolate
3 oz Nutella
Finely chop the dark chocolate. Place in a medium sized bowl and set aside. Heat the cream over medium heat to a simmer. It should be hot but not boiling. Remove from the heat and pour over the chocolate; let this sit for 3 minutes. Add the Nutella and whisk until everything comes together and makes a smooth, shiny sauce. It will look a little curdled at first but just keep whisking and suddenly it will be gorgeous.
Place a sheet of wax paper (or parchment) under the cooling rack. This is to catch the extra sauce as you are pouring it over the cake; it keeps your counter clean and makes it easy to pour back into your bowl.
Slowly start pouring the warm chocolate sauce over the cake. You can start in a zig zag pattern and just keep overlapping as you go around. Ultimately, in the end, you want the entire cake enrobed in a layer of chocolate sauce. Mmm… now doesn’t that sound good? You will be glad about that sheet of wax paper catching the drippings at this point. Any leftover sauce (you should have about 1/2 cup left) is excellent on ice cream (or maybe just with a spoon?…).
Transfer the cake to a cake stand and sprinkle with some swedish sugar (totally optional, but pretty).