DOUBLE CHOCOLATE BUNDT CAKE

Wednesday, August 26, 2009

DOUBLE CHOCOLATE BUNDT CAKE

Bundt cake is casual and down-home; not pretentious in the least. This moist dark chocolate bundt cake yells, “Mommy made!” and then begs for a tall glass of milk. It does not need any icing, just slice and serve although I would never turn down a little vanilla ice cream on the side….I know, I have a problem.

Note: The cake is done when the top stops jiggling. When you insert a knife, it should come out not quite clean. Do not overbake.

5 oz bittersweet chocolate, (70%), best quality, coarsely chopped

8 Tbsp unsalted butter, cut into pieces, plus more to grease the pan

2 tsp vanilla extract

¾ cup water

1/3 cup unsweetened cocoa powder, best quality

1 ¼ cup unbleached all-purpose flour

2 tsp baking soda

1 ½ tsp baking powder

½ tsp kosher salt

3 extra-large eggs

3 extra-large egg yolks

1 ¼ cups sugar

½ cup sour cream

Preheat oven to 350°. Butter a Bundt pan
In a medium-size microwaveable bowl, place chocolate, butter, and vanilla. Heat on HIGH in 30 second intervals until melted. Stir to combine
In a small saucepan, whisk water and cocoa powder together and bring to a boil over MEDIUM heat, whisking constantly. Remove from heat and set aside
In a medium-size bowl, sift together the flour, baking soda and baking powder and then stir in salt
In a large bowl, beat eggs and yolks just until combined. Add sugar and beat on HIGH speed until thick and pale yellow, 6-8 minutes
Pour cocoa mixture from saucepan into melted chocolate mixture and stir to combine
Fold chocolate mixture into egg mixture. Fold sour cream into egg mixture. Gently fold dry ingredients into the batter about ½ a cup at a time and combine being careful not to deflate the batter
Pour batter into Bundt pan and bake until cake is set, 25-30 minutes. Cool cake 30 minutes and then turn out onto a plate.
Serve with vanilla ice cream and raspberries