One of the recipes that I made recently was a Chocolate Bundt Cake which sounded and looked delicious. I will say that it tasted absolutely amazing, however, it didn’t turn out as beautiful as I had expected. A word to the wise: always flour your pan.
So in case you’re wondering, there is a difference between Hershey’s cocoa powder and Dutch processed cocoa powder. Dutch process cocoa has been treated to give it a milder flavor and lowers the acidity.
Moving on! Preheat your oven to 350º and move the rack to the center of the oven. Grease AND FLOUR your bundt pan.
To make the batter, heat the cocoa powder and coffee in a medium saucepan and bring it to a boil, whisking frequently. Remove from the heat and cool to room temperature.
I fitted my handy KitchenAid with the whisk attachment and mixed together the sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. I then added the buttermilk, oil and vanilla extract and mixed on low again for another minute.
I added the flour and mixed on medium speed for 2 minutes. Then I added the cooled cocoa mixture and mixed on medium speed for an additional 3 minutes. The batter will be very loose.
Then pour the batter into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean. Let the cake cool completely before inverting it onto a serving platter.
For the frosting, heat the chocolate and butter in a double boiler until completely melted. Sift in half of the powdered sugar and the sour cream and stir to combine. Add the remaining powdered sugar and finish mixing. Lastly, add in the coffee and blend until you achieve a glossy finish. Pour the glaze over the cake and leave at room temperature until you’re ready to serve. Serve with a cup of warm coffee or glass of cold milk and enjoy!
*Please note that I do not feel this cake looks beautiful by any means. It was, however, delicious. But don’t take my word for it. Give it a try for yourself!