Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate bundt cake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chocolate Bundt Cake is one of the most favored of current viral foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Chocolate Bundt Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have chocolate bundt cake using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Bundt Cake:
- Get 8 ounces (2 sticks) unsalted butter - plus more for pan
- Get 2 1/4 cups all-purpose flour
- Prepare 3/4 cup unsweetened cocoa powder
- Make ready 1 teaspoon baking soda
- Get 1 teaspoon salt
- Prepare 1/2 cup milk
- Prepare 1/2 cup sour cream (4 ounces)
- Make ready 1 1/2 cups sugar
- Prepare 4 large eggs
- Take 1 teaspoon pure vanilla extract
- Make ready For Glaze:
- Get 3 ounces bittersweet chocolate - chopped
- Prepare 1/2 cup heavy cream
- Take 2 tablespoons unsalted butter
Instructions to make Chocolate Bundt Cake:
- Preheat oven to 325 degrees. Butter a 14-cup Bundt pan.
- Make the Cake: In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- Make the Glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
- Cook's Notes: - Cake can be stored at room temperature, wrapped in plastic, up to 1 day.
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