55
A delicious and rich chocolate cake for any special occasion.
rich
chocolate cake
Preheat oven to 350˚F. Coat a 12-cup Bundt
®
pan with
cooking spray.
Sift the fl our, baking powder, baking soda, and salt into
a mixing bowl three times. Reserve.
Place the chocolate, cocoa powder, and espresso
powder in a small mixing bowl. Pour the boiling water
over the mixture and stir so that the chocolate melts.
This mixture will be very thick.
Place butter in the Cuisinart
™
mixing bowl. Insert the
fl at mixing paddle. Turn to speed 2. Beat the butter for
about 15 to 20 seconds. Add the sugars and continue
to mix until the butter and sugars are light and fl uffy,
about 45 seconds. Add the eggs one at a time, mixing
well between each addition. Add the vanilla. Spoon the
chocolate mixture into the mixing bowl and mix well
until ingredients are incorporated. Add
1
⁄
3
of the dry
ingredients and press Fold until just incorporated. Add
½ of the sour cream and press Fold until just incorpo-
rated. Continue folding in the ingredients alternately,
ending with the dry ingredients. Fold in chocolate chips.
Pour batter into prepared pan. Bake 50 to 55 minutes
in preheated 350°F oven until a cake tester comes out
clean. Place on a wire rack to cool. Cool completely
before cutting.
cooking
spray
2
cups unbleached, all-purpose fl our
1
teaspoon baking powder
¼
teaspoon baking soda
½ teaspoon
salt
3
ounces unsweetened chocolate,
chopped
¾
cup unsweetened cocoa powder
1
teaspoon espresso powder
1
cup boiling water
1
cup unsalted butter, at room
temperature
1
cup granulated sugar
1
cup light brown sugar
3 large
eggs
2
teaspoons pure vanilla extract
¾
cup sour cream
1
cup semisweet chocolate chips
Makes one Bundt
™
cake
