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Saturday, January 5, 2019

Chocolate Sour Cream Bundt Cake

This was a good use for excess sour cream almost at its expiration date before a long trip.  Since a whole bundt cake is a bit much for this household to manage, I cut the cake in half and froze it for a month. It thawed beautifully. I'm not sure I would top with a glaze before freezing, however.


Chocolate Sour Cream Bundt Cake

Source:  Cook's Illustrated Magazine
Serves: 12-14

For altitudes of around 4000 ft to 6000 ft make the following changes:
2 T less sugar
2 T more flour
3/4 teas soda ( I may try less next time)

This time I didn't have enough regular cocoa so I used about 1/3 of the amount in Dutch processed. This may have affected how the soda reacted.

I found my kitchen was so cool the chocolate sour cream mixture started to set up while I was gathering and mixing other ingredients.

It seems the cocoa/butter coating of the pan was able to sit quite awhile without any trouble. I would extend it even higher in the pan since the batter filled the entire pan.


pan coating (cake release):

1 T butter, melted
1 T cocoa

Mix together in a small bowl. With a pastry brush, brush all of the interior of a standard bundt pan (12-cup). If the mixture becomes cool and thick, heat it again in the microwave for a 10 seconds or so. Inspect the pan (especially if it has a dark coating) to make sure that the mixture covers all the of the surface. I used all of the mixture.

Preheat the oven to 350F with the rack at the lower third of the oven.

For the cake, first step:

3/4 c natural cocoa (avoid Dutch processed because of the reduction of alkali)
6 oz bittersweet chocolate, chopped
1 teas instant espresso powder
3/4 c boiling water
1 c sour cream at room temperature

Combine the first 3 ingredients in a medium size bowl and pour the boiling water over them. Stir until smooth and well combined. Allow to cool to room temperature. Then stir the sour cream into the chocolate mixture ensuring no white streaks remain. This will look a lot like a bowl of frosting.

For the cake, subsequent steps:

1 3/4 c all purpose flour
1 teas table salt
1 teas baking soda
12 T (1 1/2 sticks) butter at room temperature
2 c packed light brown sugar
1 T vanilla extract
5 large eggs at room temperature

Mix the flour, salt and baking soda in a small bowl. Place the butter, brown sugar, and vanilla in a stand mixer and using the paddle attachment, mix at medium to medium-high speed for 5 minutes or so until creamed. Scrape the sides and add the eggs one at a time. Scrape the sides after adding 2 eggs and again when finished. Don't worry if the batter appears curdled or separated.

Combining the elements:

At medium low speed add about a third of the flour mixture and half the chocolate mixture and mix just until incorporated. Scrape sides of the bowl and add another third of the flour mixture and the remaining half of the chocolate mixture. Mix until incorporated. Stir in the last third of the flour mixture just until combined. Scrape sides and mix on medium-low until thoroughly combined, about 30 seconds. Place the batter in the prepared pan taking care not to leave batter on the inner sides of the pan above the level of the batter. (I found the batter came close to filling my pan.)

Place the filled cake pan into the oven and bake for 50 minutes. Test that cake is done with only a few crumbs remaining on the testing skewer. Remove from the oven and allow to sit in the pan for 10 minutes. Invert the pan onto a cooling rack covered with parchment paper. Allow to cool for at least 3 hours.

Top with any assortment of garnishes--powdered sugar, a glaze, or ganache. Serve as is, or with fruit and whipped cream or with ice cream.

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