In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Chocolate Sour Cream Bundt Cake: A Rich and Moist Delight
Welcome to Adrian Recipes, your go-to site for delightful and easy-to-follow recipes. Today, we are diving into the world of decadent desserts with our Chocolate Sour Cream Bundt Cake. This recipe is not just any chocolate cake; it’s a masterpiece of rich flavors and moist texture, sure to become a staple in your baking repertoire. Whether you’re a seasoned baker or a newbie, our step-by-step guide will help you create this luscious cake with ease.
Ingredients List
For the cake: – 1 cup unsalted butter, plus more for the pan – 1/3 cup cocoa powder, ideally Dutch process – 1 teaspoon kosher salt – 1 cup water – 2 cups all-purpose flour, plus more for the pan – 1 3/4 cups granulated sugar – 1 1/2 teaspoons baking soda – 2 large eggs – 1/2 cup sour cream or plain Greek yogurt – 1 teaspoon pure vanilla extract
For the chocolate glaze: – 4 ounces bittersweet chocolate, finely chopped – 1 1/2 tablespoons corn syrup – 1/2 cup heavy cream – 1 1/2 tablespoons granulated sugar
Timing
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Step-by-Step Instructions
Prepare the Oven and Pan: Position a rack in the center of your oven and preheat it to 350°F (175°C). Butter and flour a 10 or 12-cup Bundt pan and set it aside.
Make the Chocolate Mixture: In a small saucepan over medium heat, combine butter, cocoa powder, salt, and water. Stir until melted and well-combined, then remove from heat.
Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until the mixture is thick. Incorporate the remaining butter mixture until smooth.
Incorporate Wet Ingredients: Add the eggs one at a time, whisking until fully blended. Mix in sour cream (or Greek yogurt) and vanilla extract until the batter is smooth.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
Prepare the Chocolate Glaze: Place chopped chocolate and corn syrup in a bowl. In a saucepan, heat heavy cream and sugar until hot and sugar dissolves. Pour over the chocolate and whisk until smooth.
Glaze and Serve: Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Slice and enjoy your cake!
Nutritional Information
- Calories: 462 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 87mg
- Sodium: 359mg
- Fiber: 2g
- Sugar: 36g
Healthier Alternatives for the Recipe
For a lighter version of this Chocolate Sour Cream Bundt Cake, consider using whole wheat flour instead of all-purpose flour and opt for Greek yogurt over sour cream to increase protein content. You can also reduce sugar by substituting with a natural sweetener like stevia.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated presentation, garnish with fresh berries or edible flowers.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a dense cake. Mix just until ingredients are combined.
- Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer if possible.
- Skipping the Cooling Time: Letting the cake cool ensures it sets properly and won’t crumble when sliced.
Storing Tips for the Recipe
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Conclusion
Our Chocolate Sour Cream Bundt Cake is an indulgent treat that impresses both in flavor and presentation. With its rich chocolate glaze and moist crumb, it’s perfect for celebrations or a cozy family dessert.
FAQs
1. Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Store it without the glaze and add it just before serving.
2. What if I don’t have a Bundt pan? A regular cake pan will work, but you may need to adjust the baking time. Keep an eye on it as it bakes.
3. Can I use milk chocolate instead of bittersweet for the glaze? Absolutely! Keep in mind that milk chocolate will make the glaze sweeter.
Explore more dessert recipes and baking tips at Adrian Recipes, and don’t forget to share your Chocolate Sour Cream Bundt Cake creations with us!
Chocolate Sour Cream Bundt Cake
Ingredients
Equipment
Method
- Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
