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Chocolate Bundt Cake With Sour Cream Recipe

Ingredients

How to make it

  • For baking tin:
  • Mix cocoa and melted butter together. Using a pastry brush, paint inside of pan with mixture.
  • 1 Adjust oven rack to one rack below middle position and preheat oven to 180ºC.
  • 2 Place cocoa powder, chocolate, instant coffee and boiling water in a large ovenproof dish.
  • 3 Stir until chocolate has melted and mixture is well blended and smooth.
  • 4 Add sour cream, then beat well with an electric hand beater.
  • 5 Sift flour, salt and baking powder together and set aside.
  • 6 Beat butter and oil until well combined. Gradually add castor sugar and beat well.
  • 7 Add vanilla. Beat in eggs, one at a time, adding 1 Tbsp flour with each egg to prevent mixture from over curdling
  • 8 Add one third of the flour and mix by hand using a spatula then follow with half the cocoa mixture, alternate in this fashion until you have used all the cocoa mixture and dry ingredients.
  • 9 Pour cake batter into prepared pan, tap pan 2-3 times on a work surface to expel all the air bubbles.
  • 10 Place cake on 2 layers of baking paper on a baking tray in oven (this evenly distributes the heat and stops the bottom from burning).
  • 11 Bake for 50 minutes to 1 hour or until an inserted skewer comes out clean and allow cake to cool in pan on a cooling rack for 10 minutes before turning it out. Allow to cool completely.
  • 12 Dust with icing sugar or cocoa powder.
  • Serve as is or with whipped cream and berries.

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The Cook

staccato Grahamstown, South Africa

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