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Chocolate Bundt Cake


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Chocolate Bundt Cake 0 Picture


  • For the cake:
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa ppowder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 8 ounces (two sticks)unsalted butter plus more for pan
  • 1 1/2 cups of sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • For the glaze:
  • 3 ounces bittersweet chocolae, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons cognac or rum (optional)



Step 1

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.


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