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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
14

Martha Stewart's Cakes

Posted by PG UK from London, United Kingdom • Published See PG UK's 39 projects »
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  • Step 1

    Make the cake: Preheat oven to 325°F. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

  • Step 2

    With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

  • Step 3

    Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 1 day.)

  • Step 4

    Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

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