Chocolate Sour Cream Cake
"Incredibly chocolatey. From the Syllabub blog at blogspot.com. Ounce amounts are BY WEIGHT, not volume. Use the best bittersweet chocolate you can get, and grate it superfine - don't cut corners!
Made as written, in a Bundt pan, try serving it with the center filled with raspberries and lightly-sweetened whipped cream. You could also bake it in round cake pans, fill the layers with recipe #292600 (try splitting each layer in half to make four thin cake layers and three layers of buttercream) and douse the whole thing in recipe #292602. Don't put buttercream on the top and sides if you're using the ganache!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 63.78 g natural cocoa (not Dutch processed)
- 170.09 g bittersweet chocolate, grated
- 4.92 ml instant espresso powder
- 177.44 ml boiling water
- 236.59 ml sour cream, at room temperature
- 248.05 g unbleached all-purpose flour (1 3/4 cups)
- 4.92 ml salt
- 4.92 ml baking soda
- 177.48 ml unsalted butter, at room temp (6 oz)
- 396.89 g packed light brown sugar (2 cups)
- 14.79 ml vanilla extract
- 5 large eggs, at room temp
- confectioners' sugar, for dusting
directions
- Line your pan. Melt some butter (not the amounts in your recipe -- extra). Stir it together with some cocoa (again, extra) until a paste forms. Using a pastry brush, coat interior of standard 12-cup Bundt pan. Alternatively, use a cake release spray such as Baker's Joy. Adjust oven rack to lower-middle position and heat oven to 350°F.
- Combine cocoa, chocolate and espresso powder in medium heatproof bowl. Pour boiling water over and whisk vigorously until smooth. Cool to room temp, then whisk in sour cream. Whisk flour, salt and baking soda in a second bowl to combine.
- In mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of the flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour and all of remaining chocolate mixture. Add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into middle comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack, cool to room temp, about 3 hours. Dust with confectioner's sugar.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
