I missed Foodie Friday because I was flying back from DC (and I couldn’t get WiFi to work on my computer in not one, but two airports, and I was not in the right frame of mind to post anything on either of my flights), but as of this morning I definitely have a recipe to share! I recognize that my webpage is quickly becoming a cake-only zone again, but this one is a must-try. I wanted to make a chocolate cake yesterday so I searched through all my recipes on Pinterest, and settled on this chocolate sour cream bundt cake. I was just going to use regular unsweeetened cocoa powder, but then I found Hershey’s Special Dark cocoa at the grocery store when I was buying sour cream for the cake. It’s like it was meant to be! So as I was mixing up the batter I realized that there were a few things about the original recipe that I wanted to change. In the end I changed so many things that I think I can safely call this dark chocolate bundt cake recipe mine and not anyone else’s! And you know I wouldn’t claim it as my own if it wasn’t absolutely delicious! This cake is incredibly moist and it has an incredible chocolate flavor. Go make one right now!
1 c (2 sticks) unsalted butter, softened
1 c granulated sugar
3/4 c dark brown sugar
1 1/2 teaspoon vanilla extract
1 c sour cream, at room temperature
1/3 c Hershey’s Special Dark cocoa powder (next time I’ll try 1/2 c or more)
1 tsp salt
1 1/2 tsp baking soda (netx time I’ll try just 1 tsp)
2 c all-purpose flour
In a large microwave-safe bowl, melt the butter in the microwave – about 1 minute on HIGH. Add the sugars and stir until combined. Stir in the vanilla extract. Let the mixture cool to room temperature (just a few minutes). Stir in the eggs, sour cream, and cocoa powder. (A chocolately as the cake turned out with the recommended 1/3 c of cocoa powder, next time I’ll use at least 1/2 c or more.) Add salt, baking soda (next time I’ll try a little less), and flour. Stir until just combined, scraping down the sides of the bowl with a spatula as necessary. Spread the batter into a 10 or 12 cup bundt pan, making sure that all surfaces are carefully coated with cooking spray, preferably one with flour. You don’t want any part of the cake to stick to the pan! Bake at 350 deg F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 15 minutes before inverting the cake onto the rack to cool completely. Enjoy!
Loosely based on Two Peas and Their Pod’s Chocolate Sour Cream Bundt Cake.