Chocolate Bundt Cake
Yield: 10-12 servings
INGREDIENTS
3⁄4 cup cocoa powder (regular, not Dutch processed) plus 1 tablespoon, divided use 12 tablespoons unsalted butter, softened, plus 1 tablespoon melted for pan prep 6ounces bittersweet chocolate, chopped
Optional: 1teaspoon instant espresso powder
3⁄4 cup boiling water
1 cup sour cream, room temperature
1 3⁄4 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking soda
2 cups packed light brown sugar 1tablespoon vanilla extract
5 large eggs, room temperature Garnish: powdered sugar for dusting; see cook’s notes
For serving: 15 ounces (3cups) fresh raspberries and 1-2 tablespoons sugar
For serving: sweetened whipped cream or ice cream
Cook’s notes: Chocolate
drizzle-style frosting is an option. Combine 2tablespoons butter and 2 ounces chopped, unsweetened chocolate in a saucepan on low heat; stir until melted (do not overheat). Off heat, stir in 1cup powdered sugar. Beat, adding boiling water (about 2 tablespoons) until thinned to desired consistency. Slowly drizzle over cooled cake.
DIRECTIONS
1: In small bowl, mix 1tablespoon cocoa powder and melted butter. Using a pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower middle position and heat oven to 350 degrees.
2: Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over mixture and let sit, covered, for 5minutes. Whisk mixture until smooth. Let cool to room temperature, and then whisk in sour cream. In separate bowl, whisk to combine remaining flour, salt and baking soda; set aside.
3: Using stand mixer fitted with paddle attachment, beat 12 tablespoons butter, sugar and vanilla on medium-high speed for 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low and add flour mixture in 3additions, alternating with chocolate-sour cream mixture in 2additions, scraping down bowl as needed. Give batter a final stir or two by hand using a rubber spatula.
4: Scrape batter into prepared pan and smooth top with rubber spatula. Bake until skewer inserted in center comes out with only a few crumbs attached, 4555 minutes, rotating pan halfway through baking. Let cake cool in pan for 10minutes, then invert cake onto cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently toss raspberries with sugar and set aside. Dust cake with powdered sugar, or if you prefer, drizzle with chocolate frosting (see cook’s notes). Serve with lightly sweetened raspberries and whipped cream. Source: Adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen, $40)