Chocolate Sour Cream Cake
- 2 14 ounces natural cocoa (not Dutch processed)
- 6 ounces bittersweet chocolate, grated
- 1 teaspoon instant espresso powder
- 34 cup boiling water
- 1 cup sour cream, at room temperature
- 8 34 ounces unbleached all-purpose flour (1 3/4 cups)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons unsalted butter, at room temp (6 oz)
- 14 ounces packed light brown sugar (2 cups)
- 1 tablespoon vanilla extract
- 5 large eggs, at room temp
- confectioners' sugar, for dusting
- 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 350F.
- 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.
natural cocoa, bittersweet chocolate, espresso powder, boiling water, sour cream, flour, salt, baking soda, unsalted butter, brown sugar, vanilla, eggs, confectioners
Taken from www.food.com/recipe/chocolate-sour-cream-cake-292701 (may not work)