Chocolate Bundt Cake
The dessert's elegant appearance belies its simple make-ahead preparation.
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
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.
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.)
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.
SourceMartha Stewart Living, December 2008