Chocolate Bundt Cake with Chocolate Frosting

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hour 25 mins

Serves: 16

Ingredients

  • Chocolate bundt cake
  • 1 cup (240 ml) brewed coffee
  • 16 tablespoons (227 gram) unsalted butter, room temperature
  • 3/4 cup (65 gram) unsweetened cocoa powder
  • 2 cups (240 gram) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (400 gram) sugar
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup (113 gram) sour cream
  • Chocolate frosting
  • 2/3 cup (113 gram) semisweet/bittersweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease a standard 10-cup non-stick bundt pan with butter.
  2. Chocolate cake: Melt coffee, butter, and cocoa powder in a microwave-safe bowl. Whisk until smooth. Set aside to cool.
  3. Whisk eggs, vanilla, and sour cream in a bowl. Set aside.
  4. Sift all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Pour chocolate mixture and mix thoroughly with a whisk/spatula. Add also sour cream mixture and stir until thoroughly combined, scraping as necessary.
  5. Pour the batter into the prepared pan. Bake in the preheated oven for 50-55 minutes or until a toothpick/cake tester comes out clean.
  6. Remove pan from the oven and wait for 15 minutes. Gently turn the pan over onto a cooling rack. Lift the pan off the cake. Cool the cake completely before icing.
  7. Chocolate frosting: Heat chocolate chips and heavy cream in a microwave-safe bowl until the cream bubbles. Stir until the frosting is smooth.
  8. Spoon the chocolate frosting over the top of the cake, letting it drip down the sides.

Another great recipe by https://vforveggy.com.