As I stated in my Mini Apple Bundt Cakes post, I recently purchased a couple of bundt pans from the Nordic Ware line, thanks to the Food Librarian and her bundt cake project in honor of National Bundt Day. While this post is slightly late, I did make this cake in time for National Bundt Day (November 15). My bundt pans arrived just a couple days before National Bundt Day, and for National Bundt Day I chose to use my Rose Bundt Pan
and make a chocolate cake. Chocolate and roses, what's not to love?
I chose to make the cake without the glaze. The bundt pan was great. With my old bundt pan, it was really hard to get the cake out. With this one, the cake fell right out when I flipped over the pan. All the details of the petals and layers of the rose came out sharp and defined.
My cake came out a bit dry. I don't know if I baked it too long, or if it's the recipe. It was oh so pretty though and I was able to enjoy it with my siblings and Boyfriend for dessert.
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream (4 ounces)
- 8 ounces (2 sticks) unsalted butter, plus more for pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Grease Bundt
pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix
milk and sour cream in a small bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat
in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add
flour mixture, alternating with milk mixture, ending with flour. Spoon batter into pan. Bake until a tester
inserted in center comes out clean, 55 to 60 minutes. Let cool in pan
on a wire rack. Invert cake.