Double Chocolate Bundt Cake
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder (not Dutch-processed)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 1/2 cups Granulated Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Instant Coffee
- 1 cup Sour Cream
- 1/3 cup Water
- 2 teaspoons Vanilla Extract
- 1/4 cup Vegetable Oil
- 4 large Eggs
- 14 ounce can Sweetened Condensed Milk
- 1 1/4 cups Bittersweet Chocolate (chopped)
- 1 teaspoon Vanilla Extract
Cooking time 60mins
Adapted from abc.go.com
Preheat oven to 375°F. Prepare a fluted tube pan with Butter and dust the inside with Cocoa Powder. Tap out excess Cocoa Powder.
In a large mixing bowl, whisk together the Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt and Sugars until evenly combined.
In a separate mixing bowl, stir together the Instant Coffee, Sour Cream, Water, Vanilla Extract, Vegetable Oil and Eggs. Pour the wet ingredients into the dry. Stir together trying to eliminate lumps but being sure not to overwork the batter.
Pour the batter into the prepared pan and bake the cake for 30 minutes or until a cake tester or skewer is inserted into the center and comes out clean.
Remove from oven and cool on a wire rack to cool completely. Turn out onto a plate.
Pour the Chocolate Glaze over the top of the Cake, slice and serve.
For the Glaze:
In a medium saucepan over medium heat, begin to heat the Sweetened Condensed Milk. Cook until just before boiling and remove from heat. Stir in the Chocolate and stir until fully combined and all the Chocolate has melted. Stir in the Vanilla Extract. Use as a Glaze for the Bundt Cake.