|Chocolate Sour Cream Bundt Cake|
I consistently think only of this when I hear the words “Bundt Cake:”
“What is it?”
“It’s a bundt.”
“Oooohhhhh!! I know! It’s a CAKE!”
(to friend) “There’s a hole in this cake….”
And I especially love when the mom puts a flour pot in the middle and the aunt yells out “You fixed it!!”
|My Big Fat Greek Bundt|
If you don’t know what I’m talking about, you REALLY need to watch My Big Fat Greek Wedding. 🙂
Did you know that today is National Chocolate Cake Day? Neither did I, until I was at the grocery store this morning and saw the signs hanging in the bakery, telling me so. I have been wanting to make this recipe for a Chocolate Sour Cream Bundt Cake that I found on Barbara Bakes, so I decided “what better day to do it?”
Lucky for me, I had all of the ingredients in my house already, and if you’re a baker, you probably do too.
This recipe is for a half bundt. I used a regular bundt pan, a half bundt pan is not necessary, but the cake isn’t as full/thick as it would be on a whole bundt, which I like. This is a really rich cake and a little goes a long way, so I decided to go with the half bundt instead of the whole.
If you want a really thick cake, here is the recipe for the same cake, but bigger, on Shutterbean.
This is a rich, dense, fudgy, incredible cake. You will not regret making it.
It would be perfect for a small dinner party. Or, in my case for a pregnant woman to eat alllll by herself. 🙂
1/2 cup (1 stick) unsalted butter
3 tablespoons cocoa powder
1/2 teaspoon kosher salt
1/2 cup water
1 cups all-purpose flour
3/4 cup and 2 tablespoons sugar
3/4 teaspoons baking soda
1 large egg
1/4 cup sour cream
1/2 teaspoon pure vanilla extract
For the glaze:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
2 tablespoons sugar
Preheat to 350º. Spray a 6-cup Bundt pan with baking spray with flour and set aside. (You can also use butter and flour, but I’ve had better luck with bundt pans well coated with baking spray with flour.)
In a small saucepan, combine the butter, cocoa powder, salt, and water and cook over medium heat, stirring, just until melted and combined. Remove from the heat and set aside.
Combine the flour, sugar, and baking soda in a mixing bowl. Add half of the melted butter/chocolate mixture and mix until blended (it will be very thick). Mix in the remaining butter mixture. Add the egg. Mix in the sour cream and vanilla until smooth.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
Make the glaze:
Combine the chocolate, heavy cream and sugar in a small saucepan cook over medium heat, stirring constantly until the cream is hot and the sugar is dissolved.
Drizzle over the cake.
*If you want your glaze to set up quickly, stick the whole thing in the fridge for about 10 minutes.