Chocolate Sour Cream Bundt Cake
By America's Test KitchenPublished on August 7, 2012
Time
1½ hours, plus 3½ hours cooling
Yield
Serves 12 to 14
Ingredients
Cake
¾ cup (2 ¼ ounces/64 grams) natural unsweetened cocoa powder, plus 1 tablespoon for pan12 tablespoons unsalted butter, cut into 12 pieces and softened, plus 1 tablespoon, melted, for pan6 ounces (170 grams) bittersweet chocolate, chopped1 teaspoon instant espresso powder (optional)¾ cup boiling water 1 cup sour cream, room temperature1 ¾ cups (8 ¾ ounces/248 grams) all-purpose flour 1 teaspoon table salt 1 teaspoon baking soda 2 cups packed (14 ounces/397 grams) light brown sugar 1 tablespoon vanilla extract 5 large eggs, room temperatureConfectioners' sugar (optional)Before You Begin
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.
Instructions
- Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
- Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing 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 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 mixture 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 center 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 temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.
for the pan
for the cake
Time
1½ hours, plus 3½ hours coolingYield
Serves 12 to 14Ingredients
Cake
Test Kitchen Techniques
Ingredients
Cake
Test Kitchen Techniques
Ingredients
Cake
Test Kitchen Techniques
Why This Recipe Works
For a chocolate Bundt cake recipe that would deliver a cake that tasted every bit as good as it looked, with a fine crumb, moist texture, and rich chocolate flavor, we used both bittersweet chocolate and natural cocoa, dissolving them in boiling water, which "blooms" their flavor. Sour cream and brown sugar gave our chocolate Bundt cake recipe moisture and flavor. Finally, we enhanced our cake’s chocolate flavor with small amounts of espresso powder and vanilla extract, both of which complement the floral nuances of the chocolate.
Before You Begin
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.
Instructions
- Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
- Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing 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 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 mixture 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 center 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 temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.
for the pan
for the cake
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