MADDIE DAY here, bringing you an easy and delicious chocolate Bundt cake for your Valentine!
Who doesn't like chocolate for Valentine's Day? My Hugh and I will celebrate nineteen years together on February 14th (that looks like great planning but it was only the first day we both had clear to meet in person after "meeting" on match.com). Except we'll be catching a seven-thirty AM flight to Puerto Rico for my son's wedding. I decided to make my beau his chocolate cake ahead of time.
I happened to have some sour cream in the fridge, which makes an extra-moist cake. And pink and white flower sprinkles added that special Valentine's touch.
Sour
Cream Chocolate Bundt Cake
Ingredients
Cake:
1 cup butter, plus more for the pan
1/3
cup cocoa powder (dark, if available)
1
teaspoon salt
1
cup water
2
cups all-purpose flour
1
3/4 cups granulated sugar
1
1/2 teaspoons baking soda
2
eggs
1/2
cup sour cream
1
teaspoon pure vanilla extract
¼
cup Kahlua or orange liqueur (not shown in photo)
Glaze:
5 tablespoons butter
1
cup powdered sugar
6
tablespoons cocoa
¾
teaspoon vanilla
2
tablespoons hot water
Directions
Cake:
Preheat oven to 350 degrees F. Butter a Bundt pan and set aside.
In
a small saucepan, combine the butter, cocoa powder, salt, and water and place
over medium heat. Cook, stirring, just until melted and combined. Remove from
the heat and set aside.
In
a large bowl, combine dry ingredients. Add half of the melted butter mixture
and whisk until completely blended. The mixture will be thick. Add the
remaining butter mixture and whisk until combined. Add the eggs, one at a time,
whisking until completely blended. Whisk in the sour cream (or Greek yogurt)
and the vanilla. Whisk until smooth.
Scrape the batter into the prepared pan. Bake until a toothpick (or a cake tester straw) inserted into the center of the cake comes out clean, 40 to 45 minutes.
Let the cake cool in the pan for 15 minutes and then invert onto a rack and let cool.
If it doesn't come out all in one piece, that's okay. Just slide out the stuck bit and put them back in place.
Glaze:
While the cake is cooling, melt the cocoa and butter and remove from heat. Whisk in the sugar and vanilla. Stir in hot water one teaspoon at a time until smooth.
Poke holes in the top of the cake with a chopstick.
Pour liqueur over the cake, then drizzle the glaze over the cake, allowing it to drip down the sides and into the holes.
Add pink sprinkles for Valentine’s Day if desired.
Enjoy
with coffee or a glass of the same liqueur you added.
Readers: What's your favorite Valentine's Day dessert? If you don't like chocolate, what do you prefer?
My most recent release is Four Leaf Cleaver, which came out in January, 2023.
Oh my! Now you've done went and hit my chocolate craving button and it's not even 7 a.m. yet. :)
ReplyDeleteI love everything chocolate. However, hubby's not a big cake person. So I'm seeing a chocolate cream pie in our future for Valentine's Day. Also imagine it will not actually be on the 14th since I have a spine procedure that day. Had no choice after having to cancel due to bad weather and having to travel an hour an a half each way. It was the only day open without having to wait weeks again. I can't imagine why most don't want an appointment like that on the 14th. LOL
Thank you for the recipe which I will be making the first time we have company. That way I won't be "forced" to eat it all myself.
2clowns at arkansas dot net
Good luck with the procedure, Kay!
DeleteThank you Edith! <3
DeleteThis sounds wonderful, Edith! I may make this tonight to bring to my sister-in-law’s tomorrow. An early happy anniversary 🎊 to you and Hugh. And safe travels and have fun at your son’s wedding!
ReplyDeleteThank you so much!
DeleteWow sure wish the local Bundt cake store made that one sounds so good I love tiramusu and this year I think hubby is going to try his cooking skills on making it for me. Happy Valentines Day to you Edith peggy clayton ptclayton2 at aol.com
ReplyDeleteThank you, Peggy.
DeleteI like chocolate and vanilla cupcakes for Valentine's Day. Enjoy your son's wedding!
ReplyDeleteYummy!
DeleteBeautiful!
ReplyDeleteIt did come out pretty, didn't it?
DeleteThe cake looks really yummy. .Thanks for the recipe, Edith!
ReplyDeleteIt is!
DeleteThis sounds wicked good!
ReplyDeleteI think I'll add a bit of espresso powder to further boost the chocolate flavor.
Perfect addition - I got a little of that with the Kahlua.
DeleteI am not a big fan of chocolate, at least chocolate candy, but I do like chocolate cake, chocolate ice cream, and hot cocoa. I make a similar sour cream chocolate bundt cake using a Cook's Illustrated recipe. I used to have alot of trouble getting bundt cakes to release from the pan in one piece, but good advice from the Nordic Ware company has saved me (and the bundt cakes). The recommendation is to brush the pan generously with melted butter (not cooking spray). I also used to be really impatient about turning the cake out of the pan, but they recommed waiting 15 - 20 minutes before attempting to turn the cake out. As the cake cools slightly it .shrinks a bit and I have been much more successful. Thanks for this recipe and happy Valentines Day to you and Hugh.
ReplyDeletePatience serves us well with bundt pans!
DeleteThis looks yummy, Edith. I'm saving the recipe.
ReplyDelete