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Chocolate Bundt Cake
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Source: Martha Stewart Living Dec. 2008
| Cake: | |
| 2 1/2 c. | all-purpose flour |
| 1/2 c. | unsweetened cocoa powder |
| 1 tsp. | baking soda |
| 3/4 tsp. | salt |
| 1/2 c. | whole milk |
| 1/2 c. | sour cream, (4 oz.) |
| 8 oz. (2 sticks) | unsalted butter, plus more for pan |
| 1 1/2 c. | sugar |
| 4 large | eggs |
| 1 tsp. | vanilla extract |
| 1/2 c. | chopped walnuts, opt. |
| Glaze: | |
| 3 oz. | bittersweet chocolate , chopped |
| 1/2 c. | heavy cream |
| 2 Tb. | unsalted butter |
| 2 Tb. | Cognac or rum, opt. |
| 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 mik mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55-60 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.
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