Chocolate Bundt Cake

Chocolate Bundt Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the cake:

  • cups all purpose flour

  • ½

    cup unsweetened cocoa ppowder

  • 1

    teaspoon baking soda

  • ¾

    teaspoon salt

  • ½

    cup whole milk

  • ½

    cup sour cream

  • 8

    ounces (two sticks)unsalted butter plus more for pan

  • cups of sugar

  • 4

    large eggs

  • 1

    teaspoon pure vanilla extract

  • ½

    cup chopped walnuts (optional)

  • For the glaze:

  • 3

    ounces bittersweet chocolae, chopped

  • ½

    cup heavy cream

  • 2

    tablespoons unsalted butter

  • 2

    tablespoons cognac or rum (optional)

Directions

Make the cake Preheat the oven to 325 degrees. butter a 14 cup Bundt pan. whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl. Cream butter and sugar with a mixer until light and fluffy. Beat the eggs one at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour, Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Cake will keep for up to 1 day. Make the glaze . Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add buter and cognac or rum, if using, and mix until smooth. Let stand stirring occasionally, until slightly thickened. Pour glaze over oooled cake. slice and serve with tangerine segments.


Nutrition

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