Chocolate Bundt Cake
In this decadent Bundt cake recipe, a combination of cocoa and semisweet chocolate results in an intense chocolate flavor, and sour cream contributes to the cake’s tender texture. The optional ganache adds even more chocolate goodness, but you can skip it and simply dust the cake with confectioners’ sugar immediately before serving if you prefer.
For the cake:
- 1 cup (3 oz./90 g) natural (not Dutch process) cocoa, sifted, plus more for dusting
- 7 1/2 oz. (235 g) semisweet chocolate, finely chopped
- 1 cup (8 fl. oz./250 ml) boiling water
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. kosher salt
- 20 Tbs. (2 1/2 sticks/315 g) unsalted butter, at room temperature
- 2 1/2 cups (17 1/2 oz./545 g) firmly packed light brown sugar
- 5 eggs, lightly beaten, at room temperature
- 4 tsp. vanilla extract
- 1 1/2 cups (12 oz./375 g) sour cream
For the ganache (optional):
- 6 oz. (185 g) semisweet chocolate, finely chopped
- 2 Tbs. unsalted butter
- 1/2 cup (4 fl. oz./125 ml) heavy cream
Preheat an oven to 325°F (165°C). Grease a Bundt pan with a 10-cup (2.5-l) capacity and dust with sifted cocoa powder; tap out the excess.
To make the cake, in a bowl, combine the 1 cup (30 oz./90 g) sifted cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch (2.5 cm) higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
Meanwhile, make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until they melt and the mixture is smooth.
Pour the ganache over the top of the cake, allowing the ganache to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes. Serves 16.
Williams Sonoma Test Kitchen