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Chocolate Sour Cream Bundt Cake - just made this for the third time - it's as great as ever! ...
- Thread starter meryl
- Start date
cynupstateny
Well-known member
Terrific! I've been looking for a choc. cake to make the night before I need it! Thanks, Meryl!
This has got my Mum excited ....thanks....
she is staying with us, haven't seen her in 7 years. It is my birthday tomorrow and for the first time in who knows how long, my Mum is baking me a birthday cake...I laughed as there wont be enough room to put all the candles I should have on top of the bundt size tin I have, thank goodness! Lol!
She will be 81 in 6 weeks so I'll gladly reciprocate any suggestions for her cake.
she is staying with us, haven't seen her in 7 years. It is my birthday tomorrow and for the first time in who knows how long, my Mum is baking me a birthday cake...I laughed as there wont be enough room to put all the candles I should have on top of the bundt size tin I have, thank goodness! Lol!
She will be 81 in 6 weeks so I'll gladly reciprocate any suggestions for her cake.
You're both very welcome. Note: Step 3 wasn't typed out completely - The missing sentence is:
"*Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture;"
Actually, there's another missing sentence, so I'll just post the entire STEP 3:
STEP 3:
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one-third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 10 - 20 seconds.
Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
"*Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture;"
Actually, there's another missing sentence, so I'll just post the entire STEP 3:
STEP 3:
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one-third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 10 - 20 seconds.
Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
Joanie, I have another great chocolate cake recipe if you're interested from Chocolatier...
It's "Devil's Food Cake With Fluffy White Frosting." I omit the white frosting, (sounds a little too sweet for me, although it looks beautiful against the dark chocolate cake - saw a photo on their website), and increase the chocolate ganache filling, using it for both the filling and frosting. It has four layers (two 9" cake layers, split), but I don't split the layers, - I keep it as a 2-layer cake). Let me know if you want the recipe.
It's "Devil's Food Cake With Fluffy White Frosting." I omit the white frosting, (sounds a little too sweet for me, although it looks beautiful against the dark chocolate cake - saw a photo on their website), and increase the chocolate ganache filling, using it for both the filling and frosting. It has four layers (two 9" cake layers, split), but I don't split the layers, - I keep it as a 2-layer cake). Let me know if you want the recipe.
Thank you PatNo Cal...had a tremendous few days of extended...
celebrations. Cake made by Mum, night out at a Thai, then.. Fri nite at a "business" meeting turned into a great dinner at a great resturant and today a wonderful luncheon on the beach after a good swim and wine brought by the beach attendant and poured into "chilled before one's eyes" glasses and the whole family (all 14) to boot.
Now back on the diet as the hips are deff talking big!
celebrations. Cake made by Mum, night out at a Thai, then.. Fri nite at a "business" meeting turned into a great dinner at a great resturant and today a wonderful luncheon on the beach after a good swim and wine brought by the beach attendant and poured into "chilled before one's eyes" glasses and the whole family (all 14) to boot.
Now back on the diet as the hips are deff talking big!