Chocolate Bundt Cake

The dessert's elegant appearance belies its simple make-ahead preparation.

  • Servings: 10
Chocolate Bundt Cake

Photography: Con Poulos

Source: Martha Stewart Living, December 2008

Ingredients

FOR THE CAKE

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, plus more for pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped walnuts (optional)

FOR THE GLAZE

  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons Cognac or rum (optional)
  • Tangerines, for serving

Directions

  1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.

  2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

  3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.

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