CHOCOLATE SOUR CREAM BUNDT CAKE
For the cake:
1 cup cocoa powder, sifted, plus more for dusting pan
7 1/2 oz. semisweet chocolate, finely chopped
1 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
20 Tbsp. (2 1/2 sticks) unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
4 tsp. vanilla extract
1 1/2 cups sour cream
1 1/2 cups semisweet chocolate chips
For the ganache:
6 oz. semisweet chocolate, finely chopped
2 Tbsp. unsalted butter
1/2 cup heavy cream
Have all the ingredients at room temperature. Preheat an oven to 325 degrees F.
Grease the bundt cake pan and dust with cocoa powder; tap out the excess. To make the cake, in a bowl, combine
the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until
the chocolate melts and the mixture is smooth and blended. Set aside. Over a sheet of parchment, sift
together the flour, baking soda and salt. 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, add the brown sugar and beat until blended.
Increase the speed to medium and continue beating until the mixture is light
and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the
sides of the bowl. Add the eggs a little at a time, beating until incorporated
before adding more and stopping the mixer occasionally to scrape down the sides
of the bowl. Beat in the vanilla until incorporated, about 1 minute. Reduce the speed to low and add the
flour mixture in three additions, alternating with the sour cream and beginning
and ending with the flour, beating just until blended and no lumps of flour
remain. Slowly pour in the chocolate-cocoa mixture and beat until no white
streaks are visible, stopping the mixer occasionally to scrape down the sides
of the bowl. Using a rubber spatula, gently fold in the chocolate chips. 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 with only a
few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire
rack and let the cake cool upright in the pan for 15 minutes. Invert the pan
onto the rack and lift off the pan. Let the cake cool completely, at least 1
hour. Return the cooled cake to
the pan. Using a serrated knife, gently saw off any excess cake that extends
over the edge of the pan. Set the wire rack on a parchment paper lines baking
sheet. Invert the pan onto the rack and lift off the pan. Meanwhile make the ganache: In a
heatproof bowl, combine the chocolate and butter. In a small saucepan over
medium-high heat, bring the cream just to a boil. Immediately pour the cream
over the chocolate and butter. Whisk until the melt and the mixture is smooth. Pour the ganache over the top of the
cake, allowing the ganache, to drip down the sides. Let the cake stand until
the ganache is set, at least 15 minutes.
Serves 16
NOTE: This makes a
TON of batter and is designed to fit into a NordicWare 15-cup Bundt Pan. If you
don't have one large enough then only fill up your pan 3/4 of the way full and
bake the remaining batter into a smaller pan or cupcakes.