Double Chocolate Bundt Cake with Powdered Sugar

Uploaded By: agsheeran

Tags: marley

Double the chocolate, double the decadence—this cake goes out to the chocolate lovers. We make a rich batter with cocoa powder, chocolate chips, and espresso to amp up the flavor. Adding sour cream to the batter makes for a moist, tender crumb with just the slightest bit of tang to play off of the sweetness. After baking, we dust the cake with confectioners’ sugar to make a delicious cake even more beautiful. (Serves 12)

Serves: 2

Cook Time: 60 minutes

Ingredients:

4 (¾ oz) unsweetened cocoa powder
6 oz of chocolate chips
¼ oz of espresso powder
4 (1 oz) sour cream
10 oz of all-purpose flour
¼ oz of baking soda
2 (5 oz) dark brown sugar
2 oz of dark brown sugar
2½ oz of confectioners' sugar
15 Tbsp unsalted butter, softened
kosher salt
5 large eggs
vanilla extract

Instructions:

Preheat oven to 350℉ with a rack in the center. In a small microwave-safe bowl, microwave 1 tablespoon butter until melted, 15-30 seconds. Stir in 1 tablespoon cocoa powder until a paste forms. Brush the inside of a 12-cup Bundt pan with paste. In a medium heatproof bowl, combine chocolate chips, ¾ cup cocoa powder, and 1 teaspoon espresso powder.
In a small saucepan, bring 1 cup plus 2 tablespoons water to a boil. Pour boiling water over chocolate mixture and whisk until smooth. Cool to room temperature, then whisk in sour cream. In a 2nd medium bowl, whisk together 1¾ cup flour, and 1 teaspoon each of salt and baking soda. Crack 5 large eggs into a 3rd medium bowl.
In the bowl of a stand mixer with the paddle attachment, beat all of the brown sugar, 14 tablespoons softened butter, and 1 tablespoon vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium; add eggs, one at a time, mixing about 30 seconds after each addition. Scrape down sides of bowl with a spatula.
Add ⅓ of the flour mixture, then ⅓ of the chocolate mixture; mix on medium-low until just incorporated. Repeat with remaining flour and chocolate, working in thirds as before, until batter is smooth and thoroughly combined, scraping down sides of bowl as necessary. Pour batter into prepared pan, being careful not to pour batter down sides of pan.
Bake cake on center oven rack until a wooden skewer inserted into center comes out with just a few crumbs attached, 45-50 minutes. Cool in pan for 10 minutes, then invert onto a wire rack. Cool to room temperature, about 3 hours.
Once cake is completely cool, dust top with confectioners' sugar and cut into slices for serving. Enjoy!

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Original URL: https://marleyspoon.com/menu/234916-double-chocolate-bundt-cake-with-powdered-sugar