Chocolate Bundt Cake

By Tamipri

Ingredients

• Cake:
• 2 1/2 c. all-purpose flour
• 1/2 c. unsweetened cocoa powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. whole milk
• 1/2 c. sour cream, (4 oz.)
• 8 oz. (2 sticks) unsalted butter, plus more for pan
• 1 1/2 c. sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1/2 c. chopped walnuts, opt.
• Glaze:
• 3 oz. bittersweet chocolate , chopped
• 1/2 c. heavy cream
• 2 Tb. unsalted butter
• 2 Tb. Cognac or rum, opt.
• Tangerines, for serving

Preparation

Step 1

1. Make the cake: Preheat 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.

2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with mik mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55-60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

3. 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 butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.