Chocolate Sour Cream Bundt Cake From Williams Sonoma Recipes

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CHOCOLATE SOUR CREAM BUNDT CAKE



Chocolate Sour Cream Bundt Cake image

I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL

Provided by Luby Luby Luby

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 17

1 cup cocoa powder
8 ounces semisweet chocolate, finely chopped
1 cup boiling water
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
20 tablespoons unsalted butter (2 1/2 Sticks)
2 1/2 cups light brown sugar (firmly packed)
5 eggs, Lightly Beaten
4 teaspoons vanilla extract
1 1/2 cups sour cream
1 1/2 cups semi-sweet chocolate chips
6 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees.
  • Spray 15 cup Bundt pan very well with baking spray.
  • Combine cocoa powder and chopped chocolate.
  • Add boiling water and whisk until chocolate is melted and mixture is smooth.
  • Set aside.
  • In bowl combine flour, baking soda and salt then set aside.
  • In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
  • Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
  • Add eggs a little at a time, scraping down sides until combined.
  • Add vanilla and beat about 1 minute.
  • Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
  • Beat just until blended and no lumps of flour remain.
  • Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
  • Gently fold in chocolate chips.
  • Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
  • Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
  • Transfer pan to a wire rack and let cool for about 15 minutes.
  • Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
  • Invert pan onto cooling rack and let cake cool completely.
  • Ganache:.
  • In heatproof bowl combine chocolate and butter.
  • In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
  • Whisk until melted and smooth.
  • Place in refrigerator and let ganache thicken slightly.
  • Spoon ganache over cooled cake allowing the ganache to drip down the sides.
  • Let the cake stand until ganache is set at least 30 minutes.

Nutrition Facts : Calories 643.7, Fat 43.3, SaturatedFat 26.3, Cholesterol 127.8, Sodium 315.5, Carbohydrate 68.6, Fiber 7.3, Sugar 42.3, Protein 9.7

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