SOUR CREAM CHOCOLATE BUNDT CAKE
This rich Sour Cream Chocolate Bundt Cake is a copycat of the Williams Sonoma recipe.
This recipe requires a glaze for your own cake. Water, chocolate liqueur, and sugar. Chocolate liqueur may be somewhat costly. You can either create your own (recipe connected above) or swap it out with some thing such as brandy. Whatever you have to do is add all 3 ingredients to a saucepan and stir over low heat.
This rich Sour Cream Chocolate Bundt Cake is a copycat of the Williams Sonoma recipe.
Persnickety Plates
Ingredients
For the cake
- 2 1/4 cups bread
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar
- 4 eggs beaten
- 1 tsp vanilla extract
- Chocolate melted & cooled
For the glaze
- 1 cup sugar
- 1/2 cup water
Directions
- Your bundt sprinkle with cocoa powder or pan using flour and spray.
- Put aside.
- Gradually add the sugar while beating on low.
- Increase the mixer speed to medium-high and keep beating, scraping down the sides of the bowl as necessary, until the mix is soft & light (3-5 minutes).
- Add the eggsone at a time, beating after each addition and ensuring they are fully incorporated before adding the next.
- Mix and no lumps of bread until just combined.
- Gently fold in the chocolate.
- Pour the batter into a pan.
- Bake for about 1 hour, until a toothpick inserted in the cake's middle comes out clean.
- While the cake is coolingto a small saucepan over low heat, then add water and the sugar till the sugar is dissolved and stir.
- Once chilled, flip the cake onto a parcel of parchment/wax paper and then brush the cake.
- Let cool to room temperature and then dust with powdered sugar.
Notes
Begin with all room lighting components!