Chocolate Bundt Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Makes 14 servings
Calories: 321 calories unglazed, 383 calories glazed
Source: www.marthastewart.com


Ingredients for cake

• 1 cup butter (2 squares)
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 1/2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract

Ingredients for glaze

• 3 ounces of bittersweet chocolate
• 1/2 cup heavy cream
• 2 tbsp unsalted butter

Directions for cake

• Preheat oven to 325; grease a 14-cup Bundt pan.
• In a medium bowl, combine flour, cocoa, baking soda and salt.
• Separately, mix together the milk and sour cream.
• In a large bowl, beat butter and sugar together until fluffy.
• Add eggs, one at a time; add vanilla.
• Alternate adding flour mixture and milk mixture; beat until just combined.
• Transfer batter to pan; smooth top.
• Bake 55 minutes; cool on a wire rack.

Directions for glaze

• Simmer cream, chocolate and butter over a double boiler.
• Allow to stand, stirring occasionally, until slightly thickened.
• Pour over cake.

I was looking for a chocolate Bundt cake recipe so that I could make a volcano cake for Dayanira's birthday.  This one came up at the top of Google's list, so I made it!  The volcano cake was such a hit that I made the cake again, only a week or so later, for a potluck at work.  This time I made it into a bird's nest, using mini-eggs in the middle, rather than the red and orange jelly beans I'd used for the volcano cake.  This cake went over well too and I will be using the recipe again to make another bird's nest cake for Charlotte's fifth birthday next month.