Isn’t it funny to look back and realize how difficult some things used to be to accomplish? I sometimes have to remind myself of that in regards to cooking and baking because I used to have a million questions about every recipe and always felt nervous entering the kitchen. Now I write my own recipes and can usually tell what is going to work or not work just by gazing at a recipe. Remember how hard long division was in 4th grade? Then suddenly it was second nature.
I had to buy a combination lock to use at the gym recently and I was immediately taken back in time to when my mom bought me my first combination lock in 7th grade for my P.E. locker (we didn’t have regular lockers). I don’t know why but figuring out how to enter in the numbers, having to turn the dial a bunch of different ways to unlock, seemed so daunting to me at the time. It probably didn’t help that the idea of getting changed into the hideous gym uniform in front of all my classmates seemed like the worst form of torture imaginable back then. Now in 2013, I got the combination to my current gym lock down in one try. I’m pretty sure it took me about 20 times before I got it in 7th grade and that was only due to fear of Ms. Chilton, the evil British gym coach, having to use the bolt cutter on my locker. It’s amazing what time can do for you.
There was once a time when I didn’t like chocolate cakes all that much because I’d only ever had dry and bland or mass produced cakes. I want my chocolate cake to be outrageously chocolatey and incredibly moist and rich in texture. This chocolate sour cream bundt cake is exactly that! You’re going to adore how quickly it comes together into a beautiful table presentation.
Taste: The perfect amount of sweetness with a slight tang from the sour cream and just brimming with chocolate flavor.
Texture: Very moist and tender, and I just love the thickness of the glaze on top.
Ease: Easier than creating a layered cake but equally beautiful.
Appearance: The bundt cake pan really does all beautification work for you.
Pros: Crowd pleasing and doable cake.
Would I make this again? Mhm.
How to make Chocolate Sour Cream Bundt Cake
For the cake:
3/4 cup Dutch-processed cocoa powder
6 ounce bittersweet chocolate, finely chopped
1 teaspoon instant espresso
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream, at room temperature
12 tablespoons unsalted butter, at room temperature
2 cups packed light brown sugar
1 tablespoon vanilla
5 large eggs, at room temperature
For the glaze:
1/2 cup heavy cream
2 teaspoons corn syrup
4 ounces semisweet chocolate, chopped
Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray.
Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, baking soda, and salt. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.
In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.
Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool slightly until thickened. Drizzle over the cake. Let the glaze set at room temperature, about 10 minutes, before serving.
Adapted from Baked Bree
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