Have you ever organized all the ingredients of a recipe in your mind, made the recipe, and then thought to yourself, ” Hey, how come I didn’t use ingredient “x”?”
Well, it kind of happens to me, and in more aspects of my life than just cooking. Unfortunately. Most recently, in my flurry of Easter dessert preparation the above situation happened. I was all aflutter to make a new recipe, chocolate sour cream bundt cake, from one of my newer cookbooks, Bi-Rite Market’s Eat Good Food. I knew corn syrup was required for the chocolate glaze of the chocolate sour cream bundt cake. I made the cake, made the glaze, frosted the cake and then a few hours later thought to myself, “Now, what about that corn syrup?”. I would advise not forgetting the corn syrup. The cake itself was utterly moist and delicious, the glaze just a little hard and bitter. The cake was even better a day later. I will not forget the corn syrup again! And, I will make this cake again.
Chocolate Sour Cream Bundt Cake with Chocolate Glaze
adapted from Birite Markets Eat Good Food
- 1 cup (8 oz.) butter
- 1/3 cup (1 oz.) cocoa powder
- 1 t. kosher salt
- 1 cup water
- 2 cups (9 oz.) flour
- 1 3/4 cup sugar
- 1 1/2 t. baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 t. vanilla extract
- *****glaze *****
- 4 oz. bittersweet chocolate, finely chopped
- 1 1/2 T. agave nectar or corn syrup
- 1/2 cup heavy cream
- 1 1/2 T. sugar
- In a small sauce pan over medium heat combine the butter, cocoa, salt and water. Cook, stirring constantly, until just melted and combined. Remove from heat and set aside.
- In a large bowl combine flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
- Pour the mixture into a buttered and floured 10 or 12 cup bundt pan and bake at 350 degrees until a toothpick inserted comes out clean, 40 to 45 minutes.
- Let the cake cool in the pan for 15 minutes and then invert onto a rack. Cool completely before glazing.
- To make the glaze:
- Put the chopped chocolate and agave nectar (or corn syrup) in a medium bowl and set aside.
- Combine the cream and sugar in a small saucepan over medium heat stirring constantly until the sugar is dissolved. Pour the hot cream over the chocolate until melted and smooth. If it is too runny, let it sit for a minute or so to thicken. Drizzle over the cake.