IN THE POT | CHOCOLATE & SOUR CREAM BUNDT CAKE

I had the most wonderful day yesterday.  I was absolutely inundated with birthday wishes and love and it was amazing.  It helped to reinforce just how wonderfully blessed I am.

I like to bake – always have – so I thought I’d bake my own birthday cake to share with the 2 boys I love the most. The only problem I had decide what cake I would bake.  Normally I know the week before hand what I want but this year I had no clue.  So I hit the internet…

I decided I wanted to do something with my favourite cake pan; my bundt pan.  I’m a sucker for chocolate so when I found a recipe for chocolate sour cream bundt cake I knew I was close to a winner – the thing that sealed the deal… I found this recipe on a site called Two Peas and Their Pod.  It was a sign from the Craftee Mumma that I couldn’t refuse.

The other awesome thing about this recipe – I had all the ingredients already in the house. Bingo!

This cake it so quick and easy to make and it is, by far, the best chocolate cake I’ve had in YEARS!  It’s light, it’s moist, it’s chocolatey – a small piece is just enough to make you feel like you’ve eaten a whole cake.  It’s divine.  I’m totally adding this to my permanent baking repertoire.

Chocolate Sour Cream Bundt Cake

Cake

1 cup unsalted butter, plus more for the pan

1/3 cup cocoa powder

1 teaspoon salt

1 cup water

2 cups plain flour, plus more for the pan

1 3/4 cups granulated sugar

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream (or Greek yoghurt)

1 teaspoon pure vanilla extract

Glaze:

115g dark chocolate, finely chopped

1 1/2 tablespoons agave nectar (or corn syrup)

1/2 cup heavy cream

1 1/2 tablespoons granulated sugar

1. Preheat to 170°C (350°F). Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. 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.

3. In a large bowl, whisk together the flour, sugar, and baking soda. 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 extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick 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. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Recipe from Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabny Gough via Two Peas and Their Pod

But wait… there’s more.  Because I had such a fabulous birthday yesterday I thought I would share the fabulous with you all by crowning today WASHI WEDNESDAY!  All the washi in Shop Creative is now $3!!! That’s beyond awesome! (And just in time for Mother’s Day!!!) So you’d better get in quick because stock is limited and once it’s gone….

….click here to go to washi heaven….