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Chocolate Pound Bundt Cake
By admin | November 19, 2010
For the Cake:
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup sour cream (8 ounces)
8 ounces (2 sticks) unsalted butter, plus more for pan
1 ½ cups sugar
½ cup milk
4 large eggs
½ cup semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
Glaze Options:
Stonewall Kitchen Peanut butter and Chocolate Sauce
Powdered Sugar
Directions:
1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix melted chocolate and sour cream in a small bowl.
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, add the milk, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with chocolate 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. (Cake will keep for up to 1 day.)
Drizzle with the glaze and sprinkle with powdered sugar
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