Chocolate Sour Cream Bundt Cake

Incredibly moist, melt-in-your mouth chocolate cake with the most decadent chocolate glaze!



INGREDIENTS
Chocolate cake

230 gram (1 cup or 2 sticks) unsalted butter, room temperature
200 grams (1 cup) caster sugar
135 grams (3/4 cup) brown sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
245 grams (1 and 3/4 cup) plain flour
60 grams (3/4 cup) cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
120ml (1/2 cup) hot water
240 ml (1 cup) sour cream, room temperature
Chocolate ganache

200 grams (1 and 1/3 cup) good quality dark chocolate
180 ml (3/4 cup) thickened or heavy cream

INSTRUCTIONS
Grease your bundt cake tin really well with butter. Preheat the oven to 180 C (360 F). In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.

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