DARK CHOCOLATE BUNDT CAKE

October 2019 | The Honest Spoon

There is just something about Fall that gets me in a baking mood!

Today I was thumbing through some old recipes and decided to make Williams-Sonoma’s classic Chocolate Bundt Cake. This cake, with my enhancements, creates an incredibly rich and dense cake- with a surprisingly light crumb and overall texture. The secret ingredient is sour cream. I’m a big fan of sour cream in my cakes. I always look for recipes that include it.

This a pretty straight forward recipe- not fussy at all. The only variations I make are replacing the cocoa powder and chocolate with dark chocolate varieties. I also use very hot coffee rather than boiling water. It’s well known that coffee enhances the flavor of chocolate- I think it does a fine job here! It’s simply a Dark Chocolate Lover’s paradise!!

Here’s what you’ll need:

10 Cup capacity Bundt Cake

Dark Cocoa Powder (not dutch processed)- you can use Valrhona or Hershey’s Special Dark

7oz 71% Dark Chocolate- I prefer Valrhona (I find this at Trader Joes)

Hope you enjoy this recipe!! Happy Fall!

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DARK CHOCOLATE BUNDT CAKE

| makes one bundt cake |

INGREDIENTS:

1 C Dark Cocoa Powder, sifted (not dutch processed)
7 oz Chopped 71% Dark Chocolate (2 3.5oz bars)
1 C very hot coffee- heated to boiling
20 tablespoons room temperature butter (2 1/2 sticks)
2 1/2 C firmly packed light brown sugar
5 large eggs, room temperature
1 1/2 C sour cream
4 teaspoons vanilla extract
2 1/4 C all purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder

METHOD:

1. Preheat your oven to 325 degrees Fahrenheit.

2. Sift cocoa powder into a bowl. Add chopped chocolate and boiling coffee. Stir to incorporate ingredients. Let sit 30 seconds then whisk until smooth and glossy. Set the ganache aside.

3. On a piece of parchment, sift flour, salt, and baking soda. Set aside.

4. In a stand mixer, with paddle attachment, whip butter on medium speed until light yellow. About 3 minutes. Add brown sugar and beat until light and fluffy for about 3 minutes more.

5. Add eggs, one at a time, beating until fully incorporated. Add Vanilla.

6. On Low speed, add flour and sour cream- alternating one third (each) at a time. Pour in ganache and beat on low speed until no visible streaks remain.

7. Prepare 10 cup bundt pan by spraying generously with baking spray and dusting evenly with cocoa powder. Pour in cake batter and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool in pan for 30 minutes. Invert onto serving plate and let cool another 30 minutes more.