Chocolate Bundt Cake - Bestrecipe005

  •  1 cup unsalted butter
    plus more for the pan
  •  1/3 cup cocoa powder
    we use Dutch process
  •  1 teaspoon kosher
  •  1 cup water
  •  2 cups all-purpose
    flour plus more for the pan
  •  1 3/4 cups granulated
  •  1 1/2 teaspoons
    baking soda
  •  2 large eggs
  •  1/2 cup sour cream or
    plain Greek yogurt
  •  1 teaspoon pure
    vanilla extract

  •  4 ounces bittersweet
    chocolate finely chopped
  •  1 1/2 tablespoons
    corn syrup
  •  1/2 cup heavy cream
  •  1 1/2 tablespoons
    granulated sugar 

  1. Position a rack in the center of the oven and heat to 350
    degrees F. 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 place over medium heat. Cook, stirring, just until melted and
    combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking
    soda. Add half of the melted butter mixture and whisk until completely blended.
    The mixture will be thick. Add the remaining butter mixture and whisk until
    combined. Add the eggs, one at a time, whisking until completely blended. Whisk
    in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until
  4. Scrape the batter into the prepared pan and bake until a
    toothpick inserted into the center of the cake comes out clean, 40 to 45
    minutes. Let the cake cool in the pan for 15 minutes and then invert onto a
    rack. Let cool completely before glazing.
  5. While the cake is cooling, make the chocolate glaze. Place
    the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside.
    Combine the heavy cream and sugar in a small saucepan and put over medium heat.
    Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over
    the chocolate and whisk until smooth.
  6. Generously drizzle the glaze over the cooled cake, allowing
    it to drip down the sides. Cut into pieces and serve.

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