I bought a bundt cake pan after wanting one for years and years and after owning one for five months I’ve made ONE bundt cake. Shameful.
I see many more bundt cakes in my future, at least one a month! Sunday I’m going apple picking and I know this cake is going to shoot to the top of the priority list. Apple picking is one of my most favorite fall activities and I’m excited to partake in the ritual. This past weekend I went to a county fair for work and was able to eat some roasted corn. That was a perfect fall treat, but I want more! Especially off the clock.
Speaking of work, since I’ve been driving to work, I’ve found myself listening to podcasts more and more. Round trip, I’m in the car almost an hour and a half per day, so that’s about a podcast and change everyday. I’ve exhausted all my usual listens and have been giving some new podcasts a chance. The Alton Brown Podcast is informative and interesting because it’s a behind-the-scenes look at the Food Network. I’ve been obsessed with the Food Network since I was like 12, so this is kind of weird. I feel like the hosts are saying things they think, but don’t say in front of the camera. Definitely worth a listen.
I’ve also been listening the naughty, but classy ladies, Georgia and Alie. Most of the time I laugh but sometimes I disagree; they did not say kind words about ladies who own turtles. Much disagreement there! However, on one episode Joy the Baker was their guest and they asked her if she could recommend one recipe from her cookbook, what would it be. It was this bundt cake! Since the idea was planted and I own the cookbook, there should be no surprise about what happened next.
I made the cake. It was the right decision Joy! The bundt cake is easy to throw together, no mixer, and fantastic. The cake itself is rich and deep in chocolate flavor without a dry crumb in sight! I still can’t get over how moist and flavorful the chocolate cake is to eat. A little tangy sour cream chocolate frosting on top provides even more moisture, flavor, and deliciousness to the table. A chocolate sour cream bundt cake is a fantastic suggestion!
One Year Ago – Pumpkin Bread Muffins
Chocolate Sour Cream Bundt Cake
Adapted from Joy the Baker Cookbook, page 179
Yield – 12-14 servings
1 1/4 cup hot coffee
1 cup cocoa powder, Hershey’s Special Dark
2 1/2 cups flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 cups sugar
1 1/4 cups sour cream
1 cup + 2 tablespoons vegetable oil
3/4 cups (1 1/2 sticks) butter
6 ounces chocolate chips, bittersweet
pinch of salt
4 tablespoons hot coffee
1/3 cup sour cream, room temperature
- Cake – Preheat the oven to 350 ˚F and liberally spray your bundt pan Baker’s Joy, set aside.
- Brew the coffee and measure in a 2-cup pyrex cup. Add the cocoa powder and whisk to combine. Whisk until smooth and set aside.
- In a large bowl whisk together the flour, salt, and soda. Set aside.
- Whisk together the eggs and sugar until pale yellow. Whisk in the sour cream until smooth and then whisk in the oil.
- Add all of the egg mixture to the flour bowl, whisk to combine. Whisk in the chocolate mixture. Make sure there are no streaks.
- Pour into bundt pan and bake for 55 minutes or until a skewer inserted comes out clean.
- Let cool on a wire rack for 10 minutes. Say a little prayer and invert the cake onto the wire rack and let cool completely before glazing.
- Glaze – Set up a double boiler and melt the butter and chocolate. Mix in half the coffee and a pinch of salt and then whisk together. Whisk in the sour cream and then the rest of the coffee. Allow to cool and thicken.
- Spread the glaze over the top and then sprinkle with sprinkles.