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Chocolate Sour Cream Bundt Cake with Chocolate Glaze

(recipe, Sam Mogannam & Dabney Gough)


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Introduction

This rich cake is one of the all-time best sellers from the Creamery. We use this recipe to make cakes of all different shapes and sizes, from cupcakes to tea cakes to ice-cream cake bases. The cocoa powder gives the cake a more intense chocolaty flavor. Be sure to use a high-quality cocoa powder; it makes a huge difference in the final product. For the glaze, we prefer to use 60 to 65 percent bittersweet chocolate. This bulletproof recipe translates easily to the home kitchen. Unlike many cakes, this one is mixed entirely by hand. No electric mixer needed! And the cake stays moist for days.

Ingredients

    Cake
    1. 1 cup (8 ounces; 2 sticks) unsalted butter
    2. ⅓ cup (1 ounce) cocoa powder
    3. 1 tsp. kosher salt
    4. 1 cup water
    5. 2 cups (9 ounces) all-purpose flour
    6. 1¾ cups sugar
    7. 1½ tsp. baking soda
    8. 2 large eggs
    9. ½ cup sour cream
    10. 1 tsp. pure vanilla extract
    Glaze
    1. 4 oz. bittersweet chocolate, finely chopped
    2. 1½ Tbsp. agave nectar or corn syrup
    3. ½ cup heavy cream
    4. 1½ Tbsp. sugar

    Steps

    1. Make the cake: Position a rack in the center of the oven and heat to 350 degrees. 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 put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
    3. Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
    4. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
    5. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.
    6. Make the glaze: Put the chopped chocolate and agave nectar in a medium bowl and set aside.
    7. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If it's very runny, let it sit for a minute or so to thicken. Drizzle over the cake.

    Note

    Culinate editor's note: Coat the buttered pan with cocoa powder instead of flour, to prevent the finished cake from having a ghostly coating of white flour.