lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 28, 2014

Chocolate Sour Cream Bundt Cake

Chocolate Sour Cream Bundt Cake
I have had a poor relationship with my bundt pan lately. It seemed like for awhile, every cake I made was sticking to the pan. Then I was left with a bundt cake that was usually in two or three pieces. I stopped baking them for a bit. This time I was really thorough with my butter and cocoa powdering, but I was still very nervous when it was time to turn the cake out onto the cooling rack. Imagine my relief when it came out in one beautiful piece. And I didn't even have to use the glaze to cover up any trouble areas, there weren't any. I took this cake to my parents house to enjoy after feasting on blue crab. It was definitely a hit!. Thanks to Leite's Culinaria for the amazing recipe.
Chocolate Sour Cream Bundt Cake

1 cup (2 sticks) unsalted butter, plus more for the pan
1/3 cup cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour, plus more for the pan
1 ¾ cups sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup sour cream
1 teaspoon pure vanilla extract

1/3 cup heavy cream
2/3 cups semi-sweet chocolate chips

Position a rack in the center of the oven and heat to 350 degrees. Butter and dust with cocoa powder a 10- or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Heat the cream in a small saucepan over medium heat until it just begins to bubble. Pour the hot cream over the chocolate chips and whisk until melted and smooth. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.
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