Chocolate Swirl Bundt Cake

Sorry, to those of you who have been waiting patiently for my next post, that it took so long. Lots going on here at the Empire. Anyways, let’s make a cake!

Is anyone else thinking of the scene in My Big Fat Greek Wedding when Toula’s mom is trying to pronounce the word ‘bundt’ (bunnnnn) and ultimately ends up putting a plant in the middle of the cake? You should rent it if you haven’t seen it. Pure comedy, ladies and gentlemen.

The alternate title for this cake was “Chocolate Sour Cream Refrigerator Cake” as in “I used some leftover stuff I had in the fridge to make this,” but, strangely, that didn’t seem too appealing. However, what I had left over was dulce de leche and marshmallow from some of the week’s previous adventures.

In my head I had the idea of a chocolate bread swirled with dulce de leche and marshmallow. I could picture dark, chocolaty pound cake slices with veins of caramel and marshmallowy goodness flowing through. However, I came across this chocolate sour cream bundt recipe and decided to make it instead. I think a dryer cake would have held the layers better, but the cake was delicious nonetheless. When I think about it, my addition of dulce de leche and marshmallow probably accounts for why it was so darn moist. I’m sure the cake is fab on its own, though, if you don’t have any of these leftovers in your fridge.

CHOCOLATE SOUR CREAM BUNDT CAKE

  • 2 cups flour
  • 1.5 cups sugar
  • 1/3 cup cocoa powder
  • 1 cup butter – room temp
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp vanilla
  • dash of salt
  • 5 large eggs
  • 2 cups sour cream
  • Optional: about 1 cup each – dulce de leche and marshmallow fluff

Preheat your oven to 325ºF, and grease and flour a bundt pan.

Sift together your dry ingredients- flour, cocoa, baking powder, baking soda, and salt. Set aside.

Cream together your butter and sugar until they’re light and airy. Then add the vanilla, and mix in the eggs one at a time.

Using the dry-wet-dry method, stir your dry ingredients into the wet, alternating with the sour cream.

Then, pour the batter into the bundt pan. If you’re using the dulce de leche, marshmallow, or anything else you intend to swirl in, here’s what I did. I did a small layer of chocolate batter, then added a ring of dulce de leche. I’d actually recommend you do the marshmallow first, however, since it puffs up and, ultimately, through the bottom of the batter when baking. Then add more batter, the dulce de leche, then the rest of the batter. Here I tried to swirl the ingredients together, but once it was baking it all seemed to meld together anyway.

Bake for 50-60 minutes. There’s a lot of wet ingredients in this cake, so you might need to use the upper end of the limit – even though the directions warn not to overbake because chocolate cakes dry out easily. Did not have a problem with this one!

Let it cool for 10 minutes and then turn it out onto a cooling rack, loosely covered so it doesn’t dry out.

Once it’s cooled, add the topping of your choice! I decided on a chocolate ganache. I mixed a cup of mini semisweet chips and a bit of whipping cream in a saucepan, and very sloppily drizzled it over the top of the cake. De-lish.

Serve and enjoy. This has an evil ranking of 2, because everyone who ate it went back for seconds and thirds. All that chocolate and the moist consistency of the cake will get ya every time!

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