IN THE POT | CHOCOLATE BUNDT CAKE

My lovely husband took the (many & varied) hints that I was dropping prior to my birthday about what I wanted as a gift and surprised me with a KitchenAid (in white).  I do love to bake and so I was so thrilled to get this rather expensive gift. (Thank goodness we don’t have children!)

In some ways I think it’s a gift for both of us because it’s going to mean that I do a lot more baking.  To celebrate I baked my own cake; a chocolate bundt cake from Martha.  (Only fitting because I squealed “I’m going to be just like Martha!” shortly after opening my gift.)

This cake is as yum as it looks and has the weirdest cake ingredient I’ve had so far: sour cream.  It’s totally worth it though.  A great cake to make for lunches, entertaining or those days where you just want to suffocate yourself with calories.

Chocolate Bundt Cake

Cake
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter, plus more for pan
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (optional)
Icing
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Cognac or rum (optional)
Tangerines, for serving

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.

2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Slice, and serve with tangerine segments.

Source: Martha Stewart Online