CHOCOLATE BUNDT CAKE with CHOCOLATE SOUR CREAM GLAZE
Sometime things in life require more time then one actually thinks it is necessary. I for one can really vouch for this. I really did not intended to take a break from blogging because I made a great promise to myself that I would blog and write more recipes this year then the years before. I truly am hoping to stick to this routine or get myself into a routine, I’ve yet to figure it out. I’m coming along, hopefully this will show through.
While I was not blogging, I really was busy in real-life working on this big project, as well on twitter and instagram, check me out and follow me! Lately work has been crazy busy, my daughters list of things to do are growing everyday and in the coming weeks my husbands off to Turkey again. Today I was telling him, maybe I should come with you too! Seriously speaking I can not right now and he knows that, just the idea of it seems so nice. I can dream about it right, yet Istanbul, Yalova, and Samsun Turkey really feel far away for me this year. Never the less, I am grateful for the wonderful things I have in my life!
Any who, I am busy but that does not mean I’ve stopped cooking, well I sort have in a good way though, I’m baking and I am baking with Joy the Baker Cookbook! Which is totally an awesome and simple bakers cookbook! I’ve baked a few of the variety of cakes and so far this seems to be big hit in my house hold, even my daughter ate a slice and that is totally so rare. So thanks Joy for an awesome recipe.
Chocolate Bundt Cake with Chocolate Sour Cream Glaze
adapted from Joy the Baker Cookbook by Joy Wilson
For the Cake:
- 1 + 1/4 cups hot prepared coffee** I used instant coffee & worked great!
- 1 cup unsweetened cocoa powder
- 2 + 1/2 cups all purpose flour
- 1+ 1/4 teaspoon salt (fine or kosher)
- 2 + 1/2 teaspoons baking soda
- 2 cups granulated sugar
- 3 large eggs
- 1 + 1/4 cups sour cream
- 1 cups plus 2 tablespoons vegetable oil (1 cup was suffice for me)
For the Glaze:
- 3/4 cup (1 1/2 sticks) butter
- 1 cup (6 ounces) semisweet chocolate
- 4 tablespoons hot prepared coffee
- 1/3 cup sour cream @ room temperature
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 10-inch Bundt pan and set aside.
For the cake: in a small bowl, whisk together coffee and cocoa powder until smooth and no lumps remain. Set aside.
In a large bowl, whisk together flour, salt and baking soda. Set aside.
In a medium bow, whisk together sugar and eggs until thick and pale. Add sour cream and oil, and carefully whisk until well incorporated. Add the egg mixture, all at once, to the flour mixture. Whisk carefully to incorporate. Once no flour bits remain, add the coffee mixture and gently whisk to incorporate. The batter will be loose and smooth.
Pour batter into prepared pan and bake for 45 to 60 minutes, or until a skewer inserted in the cake comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Cake should be completely cool before frosting.
To make the glaze: place 2 inches of water in a medium pan and bring to a simmer. Place butter and chocolate in a heat proof bowl. Place the bowl over, but not touching, the simmering water. Stir until chocolate has melted. Remove from the heat and let cool just a bit. Stir in 2 tablespoons of hot coffee, followed by the sour cream. Add the remaining 2 tablespoons coffee and stir until glossy.
*My note: Place glaze into fridge for several hours to cool. Once cooled, use a butter knife to spread glaze onto cooled cake. Cake will last, well wrapped, in the refrigerator for up to 4 days.