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 Dark Chocolate Bundt Cake | Status Approved | | Name |  Dark Chocolate Bundt Cake | | Category | Desserts, Cakes & Pastries, American | | Serves/Yields | 12 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 m | | Cook Time | 55 m | | Introduction | | This cake is rich and fudgy, heaven for a chocolate lover.This cake is easy to make and perfect for lunch boxes and weekday desserts. Baked in mini bundt pans and topped with chocolate fudge ice cream sauce and a cherry, they make a classy company dessert. | | Ingredients | | For the cake:
2 cups all_purpose_flour
1 tsp baking_soda
1 tsp baking_powder
1/2 tsp salt
3/4 cup milk at room temperature
1/2 cup sour_cream
1/2 cup very strong coffee
3-1 oz squares bittersweet baking chocolate
1/4 cup cocoa_powder
2 cups granulated_sugar
1 cup (2 sticks) butter , softened
1 tsp vanilla_extract
3 large eggs at room temperature
Chocolate Fudge Icing:
2 1oz squares bittersweet baking chocolate
3 Tbs butter
1 pound (1 box) sifted powdered_sugar
2 to 3 tablespoons heavy cream or milk
1 tsp vanilla_extract
| | Directions | | Step: 1 | 1 Preheat oven to 325° F. Grease and flour a 10-inch bundt pan.
For Cake
Sift together,salt,flour, baking soda ,cocoa and baking powder into a small bowl and set aside.
Place coffee in a small saucepan over low heat and when it is hot, add baking chocolate and stir until smooth. Cool to luke warm.
| | Step: 2 | In a large mixing bowl or the bowl of a stand mixer fitted with the wisk beater, beat sugar, butter and vanilla extract until creamy. Add chocolate mixture and beat well.
With mixer on low speed, add eggs one at a time. Beat on high speed for 5 minutes.Scrape sides of mixing bowl. Combine milk and sour cream. Add flour mixture to creamed mixture alternating with the milk mixture. Beat batter 3 minutes at high speed.
If batter seems too thick, add a little more milk, but this batter tends to be light, thick and creamy.
Pour batter into the prepared pan. Bang pan on counter to level batter and release any air bubbles.
| | Step: 3 | Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze.
For the icing:
Heat cream or milk and butter in a medium sized, heavy saucepan over low heat. Add chocolate and stir until smooth. Remove from the heat. Stir in the powdered sugar and beat until smooth and creamy. Stir in vanilla extract.Icing should be pourable, if too thick add a little more milk and stir well. Place the cake on a wire rack over a tray and pour the icing slowly over the cake. Icing can be reheated to melt if it cools before cake is iced. |
Time submitted: Wednesday, December 08. 2004 at 20:48:16 Contributed By: Kate
Rate It| Average score: 2.12 () votes: 49 |  |  | |  |  |  | Comments
No Comments Allowed for Anonymous, please register Re: Dark Chocolate Bundt Cake (Score 1)
By Kate on Thursday, January 14, 2010 @ 08:26:18 CET
(User Info | Send a Message) | | I've been playing with this recipe and I think I've achieved perfection! |
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