Chocolate Bundt Cake with Chocolate Sour Cream Glaze

The cake wantings from last weekend didn't go away.  I knew as Friday neared that the special treat for this weekend was going to be cake. And what better cake than a chocolate bundt cake and chocolate glaze to fill this need.

Baking brings me peace and calm.  The recipe below has instructions for a stand mixer but I did it the old fashion way. 

Whisk in hand.

My arms grew sore.

This cake was an act of love.  I had to go out on a special mission just get the pan.  A true bundt.  But the cake didn't love me back quite as much.

The mixing went well.  

The baking went well.

But then the cooling came and the cake didn't want to leave its cozy home in the pan.  Thus, as I flipped it out to cool on the rack 1/3 decided it wasn't going to budge.  That's OK though.  Hot cake is easily glued back together.  The heat makes it stick I swear.

But then there was the glaze.  Granted I probably was a bit impatient in the cooling aspect of the glaze and dumped it on the cake a bit too soon.  Mr. J was eagerly standing over me as well.  We wanted some cake...even the man who doesn't like cake.  Soon we had a pool of glaze in the middle of the bundt.

As Mr. J described we had a natural disaster in the kitchen, a mini cake volcano with erupting chocolate glaze.  Not the most photogenic plate but the taste was still there.  It was delicious.  Deep rich chocolate taste that was incredibly moist.  The next morning the glaze finally stiffened up and was much more spreadable.  Milk glass in hand I go in for round two.

Chocolate Bundt Cake with chocolate sour cream glaze

by Joy the Baker

Prep Time: 30 minutes

Cook Time: 45 minutes

Keywords: bake dessert chocolate coffee cake

6022408

Ingredients (serves 16)

For the Cake:

• 1 1/4 cups brewed coffee
• 1 cup Dutch process cocoa powder
• 2 cups sugar
• 1 1/4 teaspoons kosher salt
• 2 1/2 teaspoons baking soda
• 3 whole eggs
• 1 1/4 cups sour cream
• 1 cup plus 2 Tablespoon canola oil
• 2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted

For the Glaze:

• 6 ounces unsweetened chocolate
• 3/4 cup unsalted butter
• 4 Tablespoons brewed coffee
• 1/3 cup sour cream
• 1/2 cup sour cream, at room temperature
• 1/4 cup brewed coffee, cooled

Instructions

Place an oven rack in the center of the oven and preheat to 350 degrees F.

To make the cake:

Grease and flour a 10-inch Bundt pan and set aside.

To make the cake batter: Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.

In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the sour cream and oil and mix on low again for another minute.

Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.

Let the cake cool completely in the pan and then invert onto a cooling rack.  

To make the icing:

Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.

Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Add the sour cream and whisk to combine. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.

Pour the glaze over the Bundt cake, covering it completely. Leave at room temperature until ready to serve.

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