Today is my friend Alyson’s birthday. Her parents recently bought a condo in Door County, so she, her fiancé, our friend Leary, my husband, and I went up there for the weekend to celebrate. I haven’t been up to Door County since I was a child, and it was just as beautiful as I remembered it, even in the wintertime. We spent the weekend sipping wine at Stone Creek Winery, tasting beer Door County Brewing Company, and playing a whole bunch of games. Although I did not emerge victorious in Catchphrase, I’m happy to announce that I went out on top in both Farkle and Cards Against Humanity.
To celebrate Alyson’s birthday, I made this amazing chocolate cake. Oh Em Gee, y’all. Wait until you try this cake. I hate the word moist, but there is truly no better word to describe this cake. Moist, dense, chocolatey deliciousness. I don’t even like chocolate cake all that much, which I realize makes me an anomaly. But if given the choice between vanilla cake and chocolate cake, I’m going to choose vanilla every time. But this cake, you guys. I seriously couldn’t get enough of it. I even ate a piece of it for breakfast this morning.
Bundt cakes are a little tricky to make if you’re not careful. The trick is to butter and flour the pan very well, otherwise the cake will stick in the pan and you’ll never get it out. In case you didn’t notice in the picture, I did NOT butter and flour the pan well this time around. I was trying to save some time and decided to just spray the pan down with cooking spray. And let me tell you, that cake was not going to come out of that pan for anything.
So there I was… shoving a butter knife & a spatula all around a pan of cake in an attempt to get it to come out. I flipped it over for the millionth time and finally felt it come loose. I lifted the pan up, and was confronted with only half a cake on the cooling rack. The other half was still firmly adhered to the pan. I was so upset, but I didn’t have time to make another one, so I just went with it. My ridiculously misshapen cake was glazed, and I’m happy to report that even though it looked terrible, it still tasted amazing. So much so that, had my husband been home the night I made it, he would have witnessed me digging out chunks of cake that had still been stuck in the pan with my fingers, dunking the chunks in leftover glaze and shoveling them into my mouth. I wasn’t even embarrassed. It’s just that good.
Chocolate Sour Cream Bundt Cake
Servings: 1 cake
- 1 cup unsalted butter
- 1/3 cup cocoa powder
- 1 tsp kosher salt
- 1 cup water
- 2 cups flour
- 1 3/4 cups sugar
- 1 1/2 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
For the Chocolate Glaze
- 4 oz semi-sweet chocolate, chopped
- 1 1/2 tbsp corn syrup
- 1/2 cup heavy cream
- 1 1/2 tbsp sugar
- Preheat the oven to 350. Butter and flour a bundt pan and set aside.
- In a small sauce pan over medium heat, melt butter. Add cocoa powder, salt, and water and whisk together. Remove from heat and set aside.
- In a large bowl, whisk together flour, sugar, an baking soda. Pour half of the butter mixture into the dry ingredients and whisk until blended (the mixture will be very dry and crumbly). Add the rest of the butter mixture and whisk until completely combined. Add the eggs, one at a time, mixing completely after each one. Mix in the sour cream and vanilla. Whisk until smooth.
- Pour batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 15 minutes, and then invert onto a cooling rack. Leave pan on top of cake for at least 30 minutes before removing. Let cake cool completely before glazing.
- Once the cake is cool, prepare the glaze. In a small bowl, combine chocolate and corn syrup and set aside. In a small sauce pan over medium heat, heat cream and sugar until sugar dissolves. Pour cream/sugar mixture over chocolate/corn syrup mixture. Whisk together until smooth. Generously drizzle glaze over cake.
Inspired by: Two Peas and Their Pod