Surely you knew the theme for February would be chocolate! Happily for me, I made this cake before getting sick–and therefore even got to enjoy some of it. Happily for my friends, I brought it to a friend’s birthday celebration at a local bar. Not as happily for you guys, that means all the pictures of the intact cake (the cake above is only a half cake) were taken at night, and mostly in terrible lighting (see below).
The cake is adapted from Elinor Klivans’ Chocolate Cakes: 50 Great Cakes for Every Occasion. It is intensely chocolate, and just sweet enough to not need whipped cream. The ribbon of melted dark chocolate swirled through it is visible, but it actually more has the effect of making the cake look like it is not holding together well (which was just a visual effect, it held together wonderfully). Despite that disappointment, this cake was really delicious: rich without being too rich, intensely chocolate without being overwhelming.
Want to play along? Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use chocolate – and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.
Be sure to check out all of the fabulous BundtAMonth cakes, especially with Valentine’s Day coming up! (*A few bakers will be posting a day or 2 late–I will get their links up as soon as I have them.)Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
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- 3 oz (85 g) unsweetened chocolate, chopped
- 3 oz (85 g) semisweet (around 60% cacao) chocolate, chopped
- 3 oz (85 g) bittersweet (around 70% cacao) chocolate, chopped
- 2¾ cups (355 g) AP flour
- ½ cup (45 g) Dutched cocoa powder, sifted
- ½ t baking powder
- ½ t baking soda
- ½ t fine sea salt
- ½ t espresso powder
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1½ cups (300 g) sugar
- 1½ cups (300 g) light brown sugar, packed
- 6 large eggs, room temperature
- 2 t vanilla
- 1 cup full fat sour cream
- confectioners’ sugar for dusting the cooled cake
- Preheat the oven to 325 F.
- Grease and flour a 12 cup bundt pan (or use a 10 cup bundt pan and be prepared to also make some mini bundts or loaves).
- Melt the unsweetened chocolate and set aside.*
- Mix the semisweet and bittersweet chocolates together and melt them. Then set aside to cool.*
- Whisk together the flour, sifted cocoa powder, baking powder, baking soda and salt. Set aside.
- Beat the butter and espresso powder until creamy. Add the brown sugar and granulated sugar gradually, continuing to beat until fluffy.
- Add the eggs, one at a time, beating to incorporate after each addition. Scrape the sides and bottom of the bowl several times throughout. Beat in the vanilla.
- Beat in the melted unsweetened chocolate until incorporated.
- Add the flour mixture and the sour cream, alternating, in 4 and 3 additions respectively, beginning and ending with the flour mixture.
- Finish mixing the batter by hand, being careful to not overmix. Scrape the batter into the prepared pan.
- Pour the mixed melted semisweet and bittersweet chocolate in a thick stream in the center of the cake (making a complete circle with it). Then take a butter knife and use large looping motions to swirl it gently through the batter.
- Bake for 70-75 minutes (check earlier for smaller cakes). The cake is done when the sides have begun to pull away from the pan and a cake tester inserted into the center of the cake comes out clean or only with melted chocolate on it.
- Let the cake cool in the pan for 30 minutes. Then invert it onto a cooling rack and let cool completely.
- Sprinkle with powdered sugar before serving.
- *For melting chocolate, either use a gently simmering water bath, or melt in the microwave at 50% power in 30 seconds increments.