Everyday between 2-3pm, my body craves chocolate cake. The cake I crave is not a cake that’s saturated in chocolate frosting. I’m talking about a dense/moist/slightly chewy chocolate cake with a few drizzles of chocolate frosting. When I’m not able to fulfill this craving (which is like all the time), my mind goes into daydreaming mode and I start to fantasize about a chocolate cake delivery service at my work and how wonderful it would be if there were ice cream sundae vendors at every street corner. Imagine that. That would be the life!
I also had this thought the other day: Has anyone ever put EAT MORE CHOCOLATE on their New Year’s Resolution list? Doubtful.
With a chocolaty dense bundt cake like this, I can’t see why that wouldn’t be a good idea.
Maybe I should give in to my chocolate cravings more often. Maybe then I could consider myself a chocolate lover.
And we’re off!
This cake is EASY. Let me show you how easy.
Ingredients gathering! Let’s make the cake first:
Dry ingredient party! I like to use a whisk to break up any clumps.
Butter, water, cocoa & salt. Melt over the stove.
Introduce the chocolate dreaminess into the dry ingredient party. Stir.
After stirring and incorporating, stir some more!
Eggs. One at a time. Stir.
Vanilla & sour cream. STIR! So awesome not having to use an electric beater, isn’t it?
BATTER! In a pan!
Tap tap tap. BAKE.
Your house smells like a chocolate factory. Cue some Willy Wonka tunes. Now let your cake cool.
Here comes the glaze!
Chop up the chocolate. A serrated knife works wonders. Add it to a bowl with the agave syrup.
Melt the sugar into the cream in a sauce pan over medium heat. Pour the cream over the chocolate.
Ridiculous, right?
Drizzle the glaze all over your cooled cake.
ENJOY!
Oh wow!
It looks like you already did!
Chocolate Sour Cream Bundt Cake
serves 10
(recipe from Bi Rite Market’s Eat Good Food Cookbook)
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons agave nectar (or corn syrup)
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
Make the cake:
Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10- or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
Make the glaze:
Put the chopped chocolate and agave nectar in a medium bowl and set aside.
Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If it’s very runny, let it sit for a minute or so to thicken. Drizzle over the cake.
