Chocolate Sour Cream Buttermilk Bundt Cake
Chocolate Sour Cream Buttermilk Bundt Cake might be a good recipe to expand your dessert collection. This recipe makes 12 servings with 458 calories, 7g of protein, and 23g of fat each. For 94 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by Cookie Madness. A mixture of instant espresso powder, cocoa powder, semi-sweet chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. 31 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 30%, this dish is not so outstanding. Similar recipes include Chocolate Sour Cream Bundt Cake, Chocolate Sour Cream Bundt Cake, and Sour Cream Chocolate Bundt Cake.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 3/4 cup all purpose flour (8 3/4 oz)
1 teaspoon baking soda
13 tablespoons butter, room temp
1/2 cup buttermilk**
3/4 cup natural unsweetened cocoa powder (natural, not Dutch processed)
5 eggs, room temperature
1 teaspoon instant espresso powder
2 cups light brown sugar, packed (14 oz)
1 teaspoon salt
6 ounces semi-sweet chocolate, chopped
1/2 cup sour cream
1 tablespoon vanilla
3/4 cup boiling water
Equipment:
kugelhopf pan
oven
whisk
bowl
wire rack
skewers
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream and buttermilk.In a second bowl, whisk together flour, salt, and baking soda.In a standing mixer fitted with paddle, 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 egg.By hand, stir 1/3 of the flour into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture; Pour batter into prepared Bundt pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.
Step by step:
1. Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
2. Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream and buttermilk.In a second bowl, whisk together flour, salt, and baking soda.In a standing mixer fitted with paddle, 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 egg.By hand, stir 1/3 of the flour into batter.
3. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture;
4. Pour batter into prepared Bundt pan.
5. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.
Nutrition Information:
covered percent of daily need
