Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sour Cream-Chocolate Bundt® Cake

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sour Cream-Chocolate Bundt® Cake Empty Sour Cream-Chocolate Bundt® Cake

    Post by Lobo Wed 13 Jan 2016, 11:38 pm

    Sour Cream-Chocolate Bundt® Cake Img59l
    Sour Cream-Chocolate Bundt® Cake
    Sour Cream-Chocolate Bundt® Cake Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 16
    To melt the bittersweet chocolate for this Bundt® cake, chop it finely with a serrated knife. Then place the chocolate in the top pan of a double boiler and warm the chocolate, stirring occasionally, until smooth and creamy. Set aside to cool slightly.






    • 831

    Ingredients:

    For the cake:


    • 2 1/4 cups all-purpose flour
    • 1 cup unsweetened cocoa powder
    • 2 tsp. baking powder
    • 3/4 tsp. baking soda
    • 1/4 tsp. salt
    • 16 Tbs. (2 sticks) unsalted butter
    • 1 1/2 cups granulated sugar
    • 4 eggs, lightly beaten
    • 1 tsp. vanilla extract
    • 1 1/2 cups sour cream
    • 6 oz. bittersweet chocolate, melted and cooled slightly
        

    For the glaze:


    • 1 cup granulated sugar
    • 1/2 cup water
    • 1 Tbs. chocolate liqueur

    • Confectioners' sugar for dusting
    • Whipped cream for serving

    Directions:

    Have all the ingredients at room temperature.

    Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.

    To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

    In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

    Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

    Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

    Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the chocolate liqueur.

    Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners' sugar just before serving. Top slices with a dollop of whipped cream.
    Williams-Sonoma Kitchen.
    • Back to top
      Current date/time is Tue 12 Nov 2024, 1:57 pm