Chocolate Bundt Cake with pecans. Moist and rich describe this sweet chocolate cake made with sour cream.
FOR THE CAKE
8 ounces (2 sticks) unsalted butter
2 ¼ cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
4 ounces (½ cup) sour cream
1 ¼ cups sugar
3 large eggs
1 teaspoon pure vanilla extract
½ cup chopped pecans (optional)
pinch of salt
FOR THE GLAZE
2 ounces sweet baking chocolate
1 tablespoon water
½ cup powdered sugar
1 tablespoons unsalted butter
¼ teaspoon vanilla or Rum extract
Directions for Chocolate Bundt Cake with pecans
Make the cake: Preheat oven to 350 degrees. Generously grease 12-cup Bundt or 10 inch tube pan. Mix milk and sour cream in a glass measuring cup. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy. Add eggs, 1 at a time, beating well, add pure vanilla extract. Reduce speed to low; add flour mixture, and milk mixture; beat until just combined. Stir in pecans. Pour batter to prepared pan;
Bake until a cake tester comes out clean, about 45-55 minutes. Cool, upright in pan. As the cake cools, it will slowly start to release itself from the sides of the pan. Resist the urge to pull it out immediately and give it time to rest — a good 10 minutes usually does the trick.
Make the glaze:
In a small saucepan over low heat, melt 2 oz chocolate with water and butter and mix until smooth. Add powered sugar, ¼ teaspoon pure vanilla or rum extract and dash salt stirring occasionally, until slightly thickened. (If needed for desired glaze consistency.) Immediately pour glaze over cooled cake, allowing some run down sides.
Sprinkle with pecans.
A bundt pan has decorative sides and tops that range from ridges to fruit, or other still life scenes. Bundt cakes, their characterizing feature is their shape!
Photo credit; gratitudeismine.com