This cake…… it looks pretty dang good, doesn’t it?
Too bad fluffhead over here (that would be me, for the uninitiated) wasn’t paying attention to the timer……which means the cake was overbaked…… therefore, said cake was cursed with the dreaded “d” word..
Go ahead, Mom, say it……. say it….. SAY IT!!!
The cake was dry….like painfully dry…. as in, the posse wouldn’t even eat it… well for that matter, either could/would I…
I do, however, have plans in the very near future to bake this again – only this time, pay more attention to the timing. Because anytime a recipe has this much chocolate is involved, it has to be good.
Sour Cream Chocolate Chocolate Chip Bundt Cake – adapted from daisy.com
- 1 cup cocoa
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup boiling water
- 1 3/4 cups flour
- 1 tsp baking soda
- 10 tbs. butter (1 1/4 sticks)
- 2 cups brown sugar
- 1 tbs. vanilla
- 5 eggs
- 1 1/2 cups sour cream
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour and baking soda in a medium bowl. Using an electric mixer, cream together the butter, brown sugar and vanilla until creamy in a large bowl. Add the eggs, one at a time, to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve.