This morning I woke up with a self-imposed list of to do’s before my mom and dad arrived from the farm for a visit. One item on my list was to bake some type of dessert for our lunch. For some reason I decided to try a new recipe and make a Double Chocolate Sour Cream Bundt cake. Actually the reason was that for once I had sour cream in the house.
Due to a shortage of butter, I had to modify the recipe to use ingredients that I had on hand. Necessity is the mother of invention and sometimes you just have to go with what you know. My substitutions paid off handsomely this cake tastes magnificent…like one big moist rich chocolaty brownie.
Since I am suffering from a severe case of lack of ambition today, I have been working on an oil painting for the past two weeks hence the lack of blogging, I dusted the cake with powdered sugar instead of making an icing. As it turned out this, too, was a good call.
Since I want my jeans to fit better, for the past several weeks I have been making a sincere attempt to eat more healthy. So, in the interest of honestly I will vow to restart my dietary restrictions tomorrow morning, because I have every intention of eating another piece of that cake tonight!
DOUBLE CHOCOLATE SOUR CREAM BUNDT CAKE
Position a rack in the center of the oven. Preheat oven to 350 degrees. Grease and flour a 10 or 12-cup Bundt or angel food cake pan. Set aside
3/4 cup butter, room temperature
1/4 cup canola oil
1-3/4 cups granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 cup water
1/3 cup cocoa powder
1 teaspoon salt
1-1/2 teaspoons baking soda
2 cups all-purpose flour
1 bag (12 ounce) of dark chocolate chips
In a medium-sized mixing bowl combine dry ingredients: baking soda, salt, cocoa powder and flour. Set aside.
In a large mixing bowl with an electric hand mixer cream together the eggs, sugar, oil and butter. When well combined add in the sour cream and vanilla.
Add dry ingredients alternately with the water. When completely combined add chocolate chips and stir until evenly incorporated.
Put the batter into the prepared pan. Bake for about one hour or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes and then invert onto a rack.
Cool completely before dusting with powdered sugar or glazing.
Boiled Chocolate Fudge Frosting
6 tablespoons of milk or cream
1 stick of margarine or butter
4 heaping tablespoons of cocoa
About ½ of a bag of powdered sugar, approximately 1 pound
In a large saucepan on top of the stove, bring milk, margarine and cocoa to a boil. Stir constantly to prevent scorching. Boil for at least one minute. Remove from heat and added enough powdered sugar for the spreading consistency. It should be the consistency of a thick fudge ice cream topping, but still pour-able. Pour frosting over warm cake.