As I continue my search for the perfect chocolate cake recipe and in order to try out my new Nordic Ware Platinum Collection Cast Aluminum Fancy Heart Pan, this weekend I tried a recipe for sour cream chocolate bundt cake which I found on Food Librarian (a bundt cake Goddess).
The cake came out really pretty. And it was really easy to make even though melting chocolate is required. While I enjoyed the recipe over the previous chocolate cake recipes I've recently tried, it's still not exactly what I'm looking for. I felt that parts of the cake were moist and but the outside was a bit dry. I even took the cake out early as to not overcook it. Perhaps next time I'll try the cake with chocolate ganache and maybe add another 1/2 cup of sour cream. I'm still trying to find a perfectly moist and fluffy recipe.
3 oz unsweetened baking chocolate
1/2 cup butter
1 cup boiling water
2 cups packed brown sugar
2 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
1 tsp vanilla
1. Combine the baking chocolate, butter and boiling water in a small bowl; stir until chocolate and butter are melted.
2. In a large bowl, combine brown sugar, flour, baking soda and salt.
3. Gradually add chocolate mixture to the dry ingredients; blend well.
4. Add eggs, sour cream and vanilla; beat one for one minute at medium speed.
5. Pour into a greased and floured bundt pan.
6. Bake at 350 degrees for approximately 40 minutes or until a toothpick comes out clean.
7. Cool in the pan on a cooling rack for 10 minutes.
8. Invert the pan onto the cooling rack and let cool the rest of the way.
9. Top with powdered sugar.