Friday, February 14, 2014

Chocolate Sour Cream Bundt Cake

Are you ready for this?

This recipe is chocolate with chocolate and then even more chocolate! I mean it's so chocolatey that if you don't smile when you take a bite, there could quite possibly be something wrong with you.

This bundt cake is a chocolate sour cream cake, which is good, but what takes this over the top and knocks your socks off is the ganache and the cake together.

The cake

The extra
The cake
You will need 1 cup (Plus extra for dusting the pan) cocoa powder, 7 1/2 oz. of semisweet chocolate (finely chopped or chocolate chips, for melting), 1 cup boiling water, 2 1/4 cups flour, 1 1/2 tsp. baking soda, 1 1/4 tsp. salt, 20 Tbsp. (2 1/2 sticks) of butter, 2 1/2 cups brown sugar (firmly packed), 5 eggs, 4 tsp. vanilla, 1 1/2 cups sour cream, 1 1/2 cups semisweet chocolate chips. They all must be at room temperature.

The first thing to do is to grease the bundt cake pan* and dust with the extra cocoa powder. I tapped out the excess over a bowl.

Dusted pan

Boil some water. While you wait combine the flour, baking soda and salt in a bowl, and whisk it together.

Next, combine the cocoa powder and 1 cup boiling water in the bowl you tapped the excess in. Once the cocoa powder is dissolved add the chocolate for melting, and whisk until the mixture is smooth.

Chocolate, cocoa powder, boiling water mixture.
Now it is time to beat the butter until it's creamy. Once it's creamy, add the brown sugar. The combination should be light and fluffy before you add the eggs one at a time. Then add the vanilla.

Brown sugar, butter, eggs and vanilla.

Then, while at a low mixing speed, add the sour cream and flour mixture. You want to alternate between the two, starting with the flour mixture and ending with it.

Once that is combined and mixed well, it's time to add the chocolate mixture. Mix it until you can see no white streaks. Finally, add the chocolate chips.

The batter.
Now, you pour the batter in the pan. You only want to fill the pan 3/4 of the way. I baked both the bundt cake and the loaf* for 57 minutes @ 325 degrees. Once it's done, let it cool upright for 15 minutes, then flip it over and lift the pan off the cake. You have to let the cake cool completely, which is at least an hour.

While the other dogs took naps, Luna was in the kitchen the whole time with me :)

The Ganache 
You'll need 6 oz. of semisweet chocolate, 2 Tbsp. of butter and 1/2 cup of heavy whipping cream. Put the chocolate and the butter in a bowl. Pour the whipping cream in a sauce pan, and bring it to a boil. Once the whipping cream is boiled, pour it in the bowl with the chocolate and butter. Whisk it until smooth and ganache-like. 

Pour the ganache over the bundt cake, make sure  the ganache runs along the sides.

Before the ganache.

After the ganache

My thoughts:
This is the kind of desert that you have to have with a glass of milk or water. This is the kind of desert that they play the funny music for on Unique Sweets, It is very delicious. I think that it has to have the ganache, because the cake by itself was alright... but just by itself it tasted like it was missing something. This recipe is 5 out of 5 whiskers.

*A thing to note is that this recipe is orginally from Williams-Sonoma, and the recipe was made for their anniversary bundt cake pan, which holds 15 cups. So if you don't use that cake pan, like me, you will have extra batter. I put the extra batter in a loaf pan, but you could put it in cupcake pans. Whatever you do, just make sure you grease the additional pan too.

The recipe is from here.  

No cats or dogs ate any chocolate in the construction, consumption or photography of this desert . This was strictly a human desert. In fact, the cats seemed rather offended that I placed this by them to take pictures.

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