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A delicious and rich chocolate cake for any special occasion.
rich
chocolate cake
Preheat oven to 350˚F (180°C). Coat a 12-cup (3 L)
Bundt
®
pan with cooking spray.
Sift the flour, 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
flat 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 fluffy,
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 (180°C) oven until a cake tester
comes out clean. Place on a wire rack to cool. Cool
completely before cutting.
cooking
spray
500 ml
2 cups unbleached,
all-purpose
flour
5 ml
1 teaspoon baking powder
1 ml
¼ teaspoon baking soda
2 ml
½ teaspoon salt
85 g
3 ounces unsweetened
chocolate,
chopped
175 ml
¾ cup unsweetened cocoa
powder
5 ml
1 teaspoon espresso powder
250 ml
1 cup boiling water
250 ml
1 cup unsalted butter,
at room temperature
250 ml
1 cup granulated sugar
250 ml
1 cup light brown sugar
3 large
eggs
10 ml
2 teaspoons pure vanilla
extract
175 ml
¾ cup sour cream
250 ml
1 cup semisweet chocolate
chips
Makes one Bundt
®
cake
