Double-chocolate Bundt Cake
Serves
16
1 cup cocoa powder
6 ounces chopped bittersweet chocolate
¾ cup boiling water
10 tablespoons butter at room
temperature
2 cups brown sugar
1 tablespoon vanilla extract
5 eggs at room temperature
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups sour cream
1 ¾ cups all-purpose flour
Powdered sugar
1. Butter a 12-cup
Bundt pan and then dust with cocoa powder.
2. Add cocoa powder
and chopped chocolate to 4-cup Pyrex
measuring cup.
3. Add boiling water
to combined chocolate, and stir until bittersweet chocolate is melted. If
necessary, microwave in 30-second intervals until chocolate is completely
melted, stirring after each 30 seconds. Allow to cool.
4. Cream butter.
5. Add brown sugar and
vanilla to butter, and beat well.
6. One at a time, add
eggs to creamed mixture, blending well after
each addition.
7. Add baking soda and
salt to creamed mixture.
8. Fold sour cream
into melted chocolate.
9. Add the chocolate
mixture to the creamed mixture, and blend
well.
10. Gently fold in
flour just until combined.
11. Pour batter into
prepared Bundt pan, and bake at 350°F. for 65 to 70 minutes or until the cake
passes the toothpick test.
12. Cool slightly in
pan before removing cake to wire rack to cool
completely.
13. Sprinkle with
sifted powdered sugar before serving.
NOTE: May be served with whipped cream. May use
chocolate
glaze in place of powdered sugar.
1 comment:
Ooh, this looks delicious. I'm having serious chocolate cravings these days (nursing a baby and all...) and I have all the ingredients to make this. Guess what I"ll be doing today...
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