World's Best Chocolate Bundt Cake
I am not a big sweets eater myself but my favorite things to cook are desserts. I find that anything with sugar or chocolate is always a huge hit at parties. In my ever loving quest to make the best dessert known to man I have worked on this cake many times over to perfect it. I love the final result (and nothing is more comforting or American to me than a bundt cake). I have been told by friends that I am not allowed to come to anymore parties without this cake anymore.
World's Best Chocolatel Bundt Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3 cups white sugar
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups mini semi-sweet chocolate chips
1 T. all-purpose flour
Chocolate Glaze (recipe follows)
Fruit to garnish, if desired
Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam Cooking Spray (I have been using the new Pam for Baking spray which has flour in it).
In a mixing bowl, combine flour, baking powder, salt, cocoa powder, sugar, pudding mix, sour cream, melted butter, eggs, and vanilla extract. Blend on low until well combined. Scrape down bowl. Cotinue mixing on medium speed for 4 more minutes. Place the chocolate chips and tablespoon of flour in a ziploc bag and shake around to coat the chips. Stir the chocolate chips into the batter, until combined. Pour into prepared pan.
Bake in pre-heated oven for 50-55 minutes until a toothpick inserted comes out clean (depending on the weather baking could take up to an additional 10 minutes, making sure not to over bake or the cake will dry out). Remove the cake from the oven and allow to rest in the pan for 10 minutes. Turn cake out onto serving dish. Pour chocolate glaze over the cake while still warm. Garnish with fresh fruit, if desired, just before serving.
Chocolate Glaze
3/4 cup semi-sweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 t. vanilla extract
In a the top of a double boiler, add all ingredients except for vanilla. Stir until the chocolate is melted and the mixture is smooth and glossy. Stir in vanilla.
Drizzle the warm glaze over your warm bundt cake.
Notes**
This is an extremely rich and decadant dessert.
I top with the fresh fruit mixture just before serving. Generally I use a mixture of in season fruit, my favorite combination is strawberries, kiwi, and raspberry, and I chop the fruit a few hours in advance and allow it to macerate in a few spoons of sugar. If you are serving this to adults you could also soak the berries in a few teaspoons of your favorite liquor, such as Chambord or Cointreau.
If you are short on time or just dont want the bother you can substitute a Devil's food cake mix for the five ingredients and then proceed with the directions. Make sure if you buy a cake mix you dont buy one with the pudding in the mix, as you will be adding pudding.
World's Best Chocolatel Bundt Cake
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3 cups white sugar
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups mini semi-sweet chocolate chips
1 T. all-purpose flour
Chocolate Glaze (recipe follows)
Fruit to garnish, if desired
Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam Cooking Spray (I have been using the new Pam for Baking spray which has flour in it).
In a mixing bowl, combine flour, baking powder, salt, cocoa powder, sugar, pudding mix, sour cream, melted butter, eggs, and vanilla extract. Blend on low until well combined. Scrape down bowl. Cotinue mixing on medium speed for 4 more minutes. Place the chocolate chips and tablespoon of flour in a ziploc bag and shake around to coat the chips. Stir the chocolate chips into the batter, until combined. Pour into prepared pan.
Bake in pre-heated oven for 50-55 minutes until a toothpick inserted comes out clean (depending on the weather baking could take up to an additional 10 minutes, making sure not to over bake or the cake will dry out). Remove the cake from the oven and allow to rest in the pan for 10 minutes. Turn cake out onto serving dish. Pour chocolate glaze over the cake while still warm. Garnish with fresh fruit, if desired, just before serving.
Chocolate Glaze
3/4 cup semi-sweet chocolate chips
3 T. butter
1 T. light corn syrup
1/4 t. vanilla extract
In a the top of a double boiler, add all ingredients except for vanilla. Stir until the chocolate is melted and the mixture is smooth and glossy. Stir in vanilla.
Drizzle the warm glaze over your warm bundt cake.
Notes**
This is an extremely rich and decadant dessert.
I top with the fresh fruit mixture just before serving. Generally I use a mixture of in season fruit, my favorite combination is strawberries, kiwi, and raspberry, and I chop the fruit a few hours in advance and allow it to macerate in a few spoons of sugar. If you are serving this to adults you could also soak the berries in a few teaspoons of your favorite liquor, such as Chambord or Cointreau.
If you are short on time or just dont want the bother you can substitute a Devil's food cake mix for the five ingredients and then proceed with the directions. Make sure if you buy a cake mix you dont buy one with the pudding in the mix, as you will be adding pudding.
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