The best chocolate cake ever
Once upon a time, Paul made this cake, and I went nuts for it. I said, “This is the greatest cake ever,” and he promptly wrapped up a huge hunk of it for me to take home. I proceeded to eat it for breakfast for the rest of the week, when it exhibited the magical property of getting better every day.
Fast forward 8 months to my birthday. Paul made me the cake. And then proceeded to do so for the next several birthdays. And then taught my boyfriend how to make it. That is true friendship, folks.
Not to oversell it, but it’s fluffy, it’s moist, it doesn’t need frosting (seriously), it’s monstrous (I have yet to see a group of people finish it on the first go)… you really need to make this cake. The only downside is, you need a bundt pan. It’s worth the $6 investment. Do it.
Chocolate Sour Cream Bundt Cake (from Cook’s Illustrated)
- 3/4 cup (2.25 oz) natural cocoa
- 6 oz bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder (optional)
- 3/4 cup boiling water
- 1 cup sour cream, room temperature
- 1 3/4 cup (8.75 oz) all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 12 tablespoons unsalted butter, room temperature
- 2 cups (14 oz) packed light brown sugar
- 1 tablespoon vanilla extract
- 5 large eggs, room temperature
Prep the pan (see below), and preheat oven to 350. Put oven rack at lower middle position.
In a heatproof bowl: Combine cocoa, chocolate and espresso. Pour boiling water over, and whisk until smooth. Cool to room temperature, then whisk in sour cream.
In a regular bowl: Combine flour, salt and baking soda, and mix to incorporate.
In a third, large bowl, or stand mixer bowl: Beat butter, sugar and vanilla on medium high until pale and fluffy (about 3 minutes.) Reduce speed to medium, and add aggs one at time (for about 30 seconds each); scrape bowl down with rubber spatula after first 2 eggs. Reduce to medium-low speed, and add half of the flour mixture, and half of the chocolate-sour cream mixture. Mix until just incorporated, about 20 seconds. Scrape down the sides, then add half of the remaining flour, and all the remaining chocolate, and mix for another 20 seconds. Add the last of the flour mixture, and mix until just combined, about 10 seconds. Scrape down bowl, and mix until thoroughly combined, about 30 seconds.
Pour batter into prepared pan. Bake for 40 to 50 minutes. You do not want to overbake this! The cake is down when your skewer or toothpick still has some crumbs attached.
Cool for 10 minutes, then invert the pan over a wire rack, and cool for another hour plus. Wrapped in plastic wrap at room temperature, this cake is still tasty for at least 5 days.
Pan Prep (Cake Release)
- 1 tablespoon melted butter
- 1 tablespoon cocoa
Stir together butter and cocoa until a paste forms. Brush it on all interior surfaces of the Bundt pan. This will allow the cake to release smoothly from the pan, so you look like a pro every time.
