Chocolate Bundt Cake

Now, I wish that I had a picture of this delicious cake to share with y’all. I made it last weekend to take to dinner with some friends and what was not consumed there was speedily inhaled by my boys the next day. So, I can’t show you. But I can tell you that this is a very yummy cake. It isn’t too sweet, and the method that is used with the melting of the chocolate just gives it a very deep, wonderful flavor. It pairs well with berries and cream and would be a really wonderful addition to any picnic or potluck that you attend. It has the widespread appeal of a brownie but it’s just prettier, you know? Also, this recipe is Aldivore.

First off, you will need to melt 2 T. of butter and then stir in 2 T. cocoa. Use this paste-like mixture to paint the inside of your bundt pan using a pastry brush. Do this to insure that the cake will release from the pan.

Heat your oven to 350 degrees and move the rack that you’ll be using to the lower middle position.

For the cake:
3/4 cup natural (not dutch) cocoa
1 cup semisweet chocolate chips
1 t. instant coffee (I used a very dark roast, instant espresso would be good, too)
3/4 cup boiling water
1 cup sour cream, room temp.
1 3/4 cup all-purpose flour
1 t. salt
1 t. baking soda
12 T. butter, room temp.
2 cups light brown sugar, packed
1 T. vanilla extract
5 large eggs, room temp.

Combine the cocoa, chocolate, and instant coffee or espresso powder in a medium heatproof bowl. Pour the boiling water over the mixture and whisk until smooth. Cool to room temperature and then whisk in sour cream. In a separate bowl, whisk flour, salt and baking soda. In a standing mixer fitted the the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add the eggs one at a time and allowing to mix for 30 seconds after each egg. Scrape the bowl once or twice during this process. Reduce the speed to medium low and add one third of flour mixture and half of the chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture. Add the remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl very well and mix on medium low until batter is throughly combined, about 30 seconds. Carefully pour batter into prepared pan (try not to get any on the sides of the pan). Bake 45-50 minutes or until a tester inserted into the cake comes out with just a few crumbs attached. Cool the cake in the pan for 10 minutes and then invert it onto a rack to cool to room temperature. Dust with confectioners’ sugar before cutting into wedges. Serve with cream and berries. It’s also good plain with a glass of milk.

Yahoo for chocolate!

Have a good weekend, y’all!