Chocolate Sour Cream Bundt Cake (ATK)

• portions: 12-14

Ingrédients

Cake Release

1 tablespoon butter, melted

1 tablespoon cocoa

Cake

¾ cup (2¼ ounces) natural cocoa (see note)

6 ounces bittersweet chocolate, chopped

1 teaspoon instant espresso powder (optional)

¾ cup boiling water

1 cup sour cream, room temperature

1¾ cups (8¾ ounces) unbleached all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

12 tablespoons (1½ sticks) unsalted butter, room temperature

2 cups (14 ounces) packed light brown sugar

1 tablespoon vanilla extract

5 large eggs, room temperature

Confectioners' sugar for dusting

TANGY WHIPPED CREAM

1 cup cold heavy cream

1/4 cup sour cream

1/4 cup packed light brown sugar

1/8 teaspoon vanilla extract

LIGHTLY SWEETENED RASPBERRIES

3 cups fresh raspberries, gently rinsed and dried

1-2 tablespoons granulated sugar

Instructions

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.

2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/ sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

Tangy whipped cream

With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1½ to 2 minutes.

Lightly sweetened raspberries

Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.

Notes

Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-

processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners' sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners' sugar just before serving.

Cook’s illustrated 2004 January/February