RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1815
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| Recipe Name: |
Chocolate Sour Cream Bundt Cake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners' sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners' sugar just before serving.
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Ingredients:
6 Ounce(wt)s chocolate, baking, bittersweet chopped
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Directions:
Stir together the melted butter and 1 tablespoon cocoa in a small bowl until a paste forms. Using a pastry brush, coat all the interior surfaces of a standard 12-cup Bundt pan. (If the mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
Combine the cocoa, chocolate, and espresso powder (if using) in a medium heatproof bowl. Pour the boiling water over and whisk until smooth. Cool to room temperature; then whisk in the sour cream. Whisk the flour, salt, and baking soda in a second bowl to combine.
In a standing mixer fitted with the flat beater, or with a handheld mixer, beat the butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce the speed to medium and add the eggs one at a time, mixing about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first 2 additions. Reduce to medium-low speed (the batter may appear separated); add about one third of the flour mixture and half of the chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape the bowl and repeat using half of the remaining flour mixture and all of the remaining chocolate mixture; add the remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape the bowl and mix on medium-low until the batter is thoroughly combined, about 30 seconds.
Pour the batter into the prepared Bundt pan, being careful not to pour the batter on the sides of the pan. Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 45 to 50 minutes. Cool in the pan 10 minutes before turning out onto a serving platter or cake stand.
Garnish each slice with whipped cream and raspberries. |
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Tangy Whipped Cream
(Add to shopping list) :
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Directions:
With an electric mixer, beat all the ingredients, gradually increasing the speed from low to high, until the cream forms soft peaks, 1 to 2 minutes.
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| Nutrition per Serving: |
| Calories: |
486 |
Total Carbs: |
60.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
99.7 |
Fat: |
24.3 |
Protein: |
7.84 |
| Fiber: |
1.41 |
Sodium: |
324.61 |
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