"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Bundt Cake Recipe

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This recipe for Chocolate Bundt Cake, by , is from OUR KITCHENS COMBINED, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristina Dickey

Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
1 cup unsalted butter plus more for the pan
⅓ cup cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour plus more for the pan
1 cups granulated sugar
1 teaspoons baking soda
2 large eggs
cup sour cream or plain Greek yogurt
1 teaspoon pure vanilla extract

For the chocolate glaze:
4 ounces bittersweet chocolate finely chopped
1 tablespoons corn syrup
cup heavy cream
1 tablespoons granulated sugar

Directions:
Directions:
1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup bundt pan and set aside.

2. 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.

3. 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.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the pan 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 for glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medum 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.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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