Chocolate Bundt Cake

Martha Stewart's Cakes

https://www.cutoutandkeep.net/projects/chocolate-bundt-cake • Posted by PG UK

You will need

For the cake
1 cup (2 sticks) Unsalted Butter , plus more for pan 2 ¼ cup All Purpose Flour ¾ cup Unsweetened Cocoa Powder 1 tsp Baking Soda 1 tsp Salt ½ cup Milk ½ cup Sour Cream 1 ½ cup Sugar 4 large Eggs 1 tsp Vanilla Extract
For the glaze
3 oz Bittersweet Chocolate , chopped ½ cup Heavy Cream 2 tbsp Unsalted Butter

Project Budget

Time

Difficulty

Description

Instructions

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.

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.

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.)

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.