Chocolate Bundt Cake
It's not what's in a Bundt cake that makes it a Bundt ... it's the pan it's cooked in. The familiar round cake pan with fluted sides and a whole in the middle is what makes a Bundt cake a Bundt cake. This type of cake likely originated in Germany or Austria and became hugely popular in the USA in the 1950s. This is a dark chocolate cake. It tastes just as good as it looks.
Ingredients
For the Cake:
- 1 cup unsalted butter
- 1/2 cup cocoa powder high quality dark Dutch process cocoa
- 1 tbsp instant espresso powder dissolved into 3/4 cup water
- 2 cups white granulated sugar
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 egg room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Glaze:
- 4 oz bitter chocolate
- 1/3 cup unsalted butter softened and cut into 1/2" pieces
- 1 1/2 tsp corn syrup
- 1/2 tsp ground cinnamon
Instructions
For the Cake:
- Preheat oven to 350° F (177 C). Butter and flour a 10-12 cup bundt pan or Kugelhopf pan.
- Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.
- Add the sugar, sour cream, vanilla and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
- Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
For the Glaze:
- Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
- Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.
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