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Williams Sonoma Sour Cream Chocolate Bundt Cake




Ingredients

For the cake
  • 2 1/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 4 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
  • 6 oz bittersweet chocolate melted & cooled

For the glaze
  • 1 cup sugar
  • 1/2 cup water
  • 1 Tablespoon chocolate liqueur 

Instructions

To make the cake
  1. Preheat your oven to 325 degrees.
  2. Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder.
  3. To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds).
  5. Gradually add the sugar while beating on low until blended.
  6. Increase the mixer speed to medium-high and continue beating, scraping down the sides of the bowl as needed, until the mixture is light & fluffy (3-5 minutes).
  7. Add the eggs, one at a time, beating after each addition and making sure they're fully incorporated before adding the next. The mixture will be thick and creamy after 1-2 minutes.
  8. Beat in the vanilla extract.
  9. Reduce speed to low and fold in the flour mixture in three parts, alternating with the sour cream. Flour/sour cream/flour/sour cream/flour. Mix until just blended with no lumps of flour remaining.
  10. Gently fold in the melted chocolate.
  11. Pour the batter into your prepared pan.
  12. Bake for approximately 1 hour, until a toothpick inserted in the center of the cake comes out clean.
  13. Transfer to a wire rack to cool for 10 minutes.
  14. To make the glaze
  15. While the cake is cooling, to a small saucepan over low heat, add the sugar and water and stir until the sugar is fully dissolved.
  16. Remove from heat and stir in the chocolate liqueur.
  17. Once cooled, flip the cake onto a piece of parchment/wax paper and brush the warm cake with the glaze.
  18. Let cool to room temperature and then dust with powdered sugar before serving.







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