This weekend was wonderful, filled with family and delicious food. That is the best combination in the world for me.
I love making a yummy dessert for my family, and I now have the time to bake from scratch more often, something I didn't really have the time for while raising my five children. Chocolate cake is one of my very favorite desserts, and I have been trying out a few recipes to see which one I will use to make a permanent part of my favorite desserts file.
This rich and moist cake is super delicious, made with butter and sour cream, and coffee, which really brings out that deep chocolate flavor.
The cake is fabulous on it's own, but with strawberries and whipped cream on top, it is a perfect blend of flavors. And with so many strawberries in the refrigerator, this was a great way to use them up.
My grandchildren think that anytime the whipped cream is brought out, it's a party, so they had a lot of fun eating this cake.
Darigold is a dairy that is located right here in the Seattle area where I live. They are a dairy co-op, and represent over 500 family farms across the Northwest.
I have bought Darigold products for my family for many years, and have always enjoyed the high quality of their milk, butter, sour cream, cottage cheese and other dairy items.
You can find more fabulous dessert recipes using Darigold dairy products, on their Dariblog.
I always try to use the highest quality ingredients available. Real butter makes all the difference in a recipe, and sour cream makes this cake very moist.
No mixer is needed for this recipe, everything is done with a whisk. Whenever I make a Bundt cake, I am very careful about buttering and flouring the pan. I have had too many cakes not come out of the pan looking pretty!
Recipe for Chocolate Sour Cream Bundt Cake
8 ounces (2 sticks) unsalted butter, plus more to grease the pan
1/3 cup quality cocoa powder
1 teaspoon kosher salt,
3/4 cup water
1/3 cup brewed coffee, room temperature
2 cups all-purpose flour, plus more for the pan
1 cup sugar
1 teaspoon baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
confectioner's sugar, for dusting
Heat oven to 350 degrees. Butter and flour a 10 or 12 cup Bundt cake pan, and set aside.
In a small saucepan over medium heat, combine the butter, cocoa powder, salt, water and coffee.
Cook, stirring until just melted and combined. Remove from the heat and set aside.
Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be thick). Add the remaining butter mixture and whisk until combined.
Add the eggs, one at a time, whisking until completely blended before adding the second egg.
Whisk in the sour cream and vanilla extract until smooth.
Scrape the batter into the prepared pan and bake 30-35 minutes, or until a tooth pick inserted into the middle of the cake comes out clean. Place cake on a cooling rack, and allow the cake to cool for 15 minutes. Invert cake onto a cake plate and allow cake to cool completely.
Lightly dust with confectioner's sugar.
Makes 8-10 servings.