Chocolate Bundt Cake

I know I’m really focusing on healthy foods right now (as I should usually), but I can’t not share these recipes with you. They’re too good.



Remember how, on New Year’s Eve, my mom made a Chocolate Bundt Cake? [EDIT: I originally said that I made it by accident. Boy, oh, boy did my mom jump on that one. So, to be clear: my mother made it. Hope that clears up any confusion.]


Well, today, you get the recipe for this Chocolate Bundt Cake. On Thursday, you’ll get the homemade whipped cream to go along with it.

You’re welcome.

The recipe for the cake comes from Debbi Fields’ Great American Desserts and wasn’t changed much, other than taking out one of the flavors (orange) and replacing the glaze with some amazing homemade whipped cream.

I know, right?

Chocolate Bundt Cake

Ingredients:

  • 6 oz unsweetened chocolate
  • 16 tbs (2 sticks) unsalted butter, softened, plus 1 tbs for buttering the pan
  • 3 cups sugar, plus 2 tbs for sugaring the pan
  • 1 tbs pure vanilla extract
  • 6 large eggs (at room temp)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup sour cream

Directions:

Preheat the oven to 350 degrees. Butter and sugar the 10-inch, 3 quart bundt pan.

In a microwave-safe bowl covered in plastic wrap, heat the chocolate in a microwave on high for 30-second intervals, stirring after each interval, until smooth.

Cream butter and sugar with electric mixer on medium speed until fluffy. Add vanilla and beat until combined. Add eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl and add the warm chocolate.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Scrape down the bowl and scrape the batter into the pan. Smooth the top.

Bake for 55-60 minutes. The top of the cake should feel soft when pressed and a cake tester should come out moist when inserted in the center.

Cool the cake, still in its pan, on a wire rack for 15 minutes, then turn int out of the pan and cool to room temperature.

I’d be willing to bet you could get a proposal out of a guy on Valentine’s Day if you made this for him. 🙂

Check back on Thursday for the recipe for the homemade whipped cream to go along with the cake!

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1 Comment

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One response to “Chocolate Bundt Cake

  1. Pingback: Homemade Whipped Cream | Kaitlin With Honey

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