Chocolate Bundt Cake Baked Until the Center Springs Back

Chocolate Bundt Cake Baked Until the Center Springs Back is filed under Cakes and built around unsalted butter, granulated sugar, and light brown sugar. Plan on 12 Servings.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cake

• 1 ½ cups unsalted butter
• 2 ¼ cups granulated sugar
• ¾ cup light brown sugar
• 6 large eggs
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ teaspoons kosher salt
• ¼ teaspoons baking soda
• 3.5 oz semi-sweet chocolate I used baking bars
• 1 cup sour cream low-fat or full-fat
• 2 tablespoons water or brewed coffee

For the ganache

• 3 ounces semi-sweet or bittersweet chocolate chopped or morsels (about ½ cup)
• ½ cup heavy whipping cream

How the cooking goes

1. Warm the oven to 325°F convection (with fan) or 350°F conventional (no fan).
2. Spray pan with cooking spray and then flour it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan. You have found that coating the pan with cocoa powder causes more detailed molds to stick and This kitchen is not about that added stress.

Make the Cake

1. Beat together flour, cocoa powder, salt and baking soda. Keep it to one side.
2. Warm the chocolate and then allow to cool. It should be warm but not hot.
3. Beat together the sour cream and water.
4. In the bowl of a electric mixer fitted with the paddle attachment, beat butter and sugars just until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the vanilla extract with the last egg.
5. Add all the melted chocolate at one time and beat well to incorporate.
6. Switch the mixer to low and then alternately add the flour and sour cream mixture. You don’t wait until all the flour has incorporated until you add the next batch. You just keep adding with two hands. Pro-style. You do stop the mixer to add the last of the sour cream mixture because it helps to scrape it all out with a flexible spatula.
7. Tip into prepared pan and smooth the top with the back of a spoon.
8. Oven-bake in preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes depending on your oven. Mine baked for 70 minutes. If you overbake it will be dry.
9. Let her COOL 20 minutes and then loosen the edges with a paring knife and then turn it out onto a rack. Allow to cool until it is no longer warm.
10. Dust with powdered sugar or make a simple glaze or a chocolate ganache like you did!

Make the chocolate ganache

1. Place chopped chocolate or chocolate chips in a medium mixing bowl set on a folded tea-towel. Heat cream in a small saucepan just until it comes to a boil then pour over the chocolate.
2. Allow the cream to sit on the chocolate undisturbed for 2 minutes. This melts the chocolate and will allow you to emulsify the ganache easily with less whisking. Less whisking means less of a chance for the ganache to break. You find a whisk is more efficient for emulsifying than stirring with a spoon or flexible spatula.
3. Start whisking in one direction in the center of the chocolate until you see a smooth ganache beginning to form. Then gradually make your whisking strokes larger, pulling in more of the cream. Once a smooth ganache forms, stop whisking.
4. Allow the ganache to cool slightly before pouring over the top of the cooled cake.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Carrot Cake with a Soft Crumb and Orange Upside Down Cake Baked Until the Center Springs Back.