I have friends who are really supportive of my blog (thank you!) and they often give me ideas on what to cook or bake. Needless to say, I am really appreciative of any tips that come my way.
So I got a text from my friend, Jennifer, and she said, “YOU HAVE TO BAKE THIS!!”
And, well, it took me a while to get to it, but bake it I did!
And man, this is a super most and super tender cake!
I have absolutely no regrets baking this cake and it is totally a keeper!
And it is so easy to bake too!!!
I started by placing butter, cocoa powder, salt and water in a saucepan.
I placed this over low heat and stirred until all the butter had melted and the mixture had come together.
This was set aside to cool a little.
Into the bowl of my mixer, I sifted the dry ingredients – flour, sugar and baking soda.
I turned on the mixer (to the lowest speed) and slowly added half the butter/cocoa mixture.
Once the mixture was well blended (it will be thick), I added the remaining butter/cocoa mixture.
You should get a thick but smooth mixture.
Into this, I added the eggs, one at a time and continued beating after each addition.
Finally, I added the sour cream as well as the vanilla extract and mixed until the mixture was well-blended.
This was poured into a greased bundt pan. I didn’t flour the pan because I had (fingers crossed) not had any problems with getting the cake out of this pan thus far!
The cake was baked and allowed to cool for at least 15 minutes before I inverted the pan onto a wire rack for the cake to cool completely.
This is a rather tender cake, so you must wait for it to cool slightly before turning it out of the pan!
When the cake was completely cool, I made the glaze by heating up cream and sugar until the cream started to bubble at the edges of the pan. I poured this into the bowl containing the chocolate and corn syrup, and stirred until the chocolate had melted and the mixture was smooth.
Then simply POUR this over the cake!
And cut a big chunk.
And if you have one of those hidey-places under the stairs like Harry Potter did, just hurry there as quickly as you can, and shut the door.
And only come out of hiding when you have nothing but crumbs left.
- 1 cup (225g) unsalted butter, plus more for the pan
- 1/3 cup (39.3g) cocoa powder (we use Dutch processed) - I used Valrhona
- 1 teaspoon (5.69g) kosher salt
- 1 cup (240ml) water
- 2 cups (250g) plain flour, plus more for the pan
- 1 3/4 cups (350g) granulated sugar - I reduced this to 1 1/4 cups
- 1 1/2 teaspoons (7.2g) baking soda
- 2 large eggs
- 1/2 cup (116g) sour cream (or Greek yogurt)
- 1 teaspoon (5ml) pure vanilla extract
- 4 ounces (120g) bittersweet chocolate, finely chopped - I used Valrhona 70%
- 1 1/2 tablespoons(16.8g) corn syrup (or agave nectar)
- 1/2 cup (120ml) heavy cream
- 1 1/2 tablespoons (21g) granulated sugar
- Position a rack in the center of the oven and heat to 350°F (176.6°C) . Butter and flour a 10 or 12-cup Bundt pan and set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
- Cake can be kept in the fridge in an air-tight container for up to 5 days, or frozen for up to 3 months.
- You can halve the recipe and make the cake in a 6-cup Bundt pan or a 5x9-inch loaf pan. You will need to adjust the baking time accordingly.
The really nice folks at Tovolo would like to share a few of their fantastic products with readers of The Domestic Goddess Wannabe, and as such, I am hosting a giveaway for a Better Batter Tool and a Cupcake Scoop.
Fancy winning one (or all) of these? Here’s how to take part!
a Rafflecopter giveaway
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Giveaway ends on Tuesday, August 5, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to residents of Singapore only.