HOW TO MAKE CHOCOLATE CAKE RECIPE
One of my most cherished and often baked cakes is this one. It took some time for me to get the texture and taste just right, but even the test recipes turned out to be delicious in their own right! Because it is so simple to prepare, you will look for every opportunity to bake this cake.
The traditional form of a bundt cake, with a circular hole in the center, also evokes a strong feeling of nostalgia for me. Both the look and the flavor of it make me think of the chocolate bundt cakes that I used to eat when I was a child. However, the outcome of this recipe is much more satisfying given that it is not produced using a pre-made mix but rather from scratch.
And the decadent chocolate glaze is versatile enough to be used over a wide variety of sweet treats. Brownies, cakes, bars, pieces of pound cake, simple butter cookies, and doughnuts are some of the baked goods that benefit greatly from this ingredient. When you create it from home, you have the freedom to adjust the consistency so that it may be drizzled over a dessert or you can add more confectioners’ sugar to turn it into a more substantial coating.
THE INGREDIENTS LIST:
FOR THE CHOCOLATE CAKE, YOU WILL NEED:
400 grams.Of white sugar.
2 large beaten eggs.
180 grams.Of sour cream.
80 grams.Of milk.
105 grams.Of vegetable oil.
2 Tsp.Of vanilla extract.
1 Tsp.Of sea salt.
250 grams.Of cake flour.
90 grams.Of cocoa powder.
15 grams.Of baking soda.
240 grams.Of hot coffee.
THE CHOCOLATE GLAZE INGREDIENTS:
340 grams.Of dark chocolate – chopped.
240 grams.Of heavy cream.
40 grams.Of unsalted butter.
¼ Tsp.Of sea salt.
Set the temperature in the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Also, grease a bundt pan with a capacity of 12 cups, being careful to reach all the crevices and nooks. Cocoa powder should be used to dust the interior of the pan. Set aside.
Place the white sugar, big eggs, sour cream, milk, vanilla extract, salt, and vegetable oil in a large mixing bowl and stir to combine. Mix well with a whisk.
In a separate bowl, whisk together the flour, cocoa powder, and baking soda. To the bowl containing the wet ingredients, add the dry ingredients. It is also possible to sift all of the dry components straight into the mixture of wet ingredients.
Combine the dry ingredients with the liquid components by folding them together until everything is well combined. After adding the hot coffee, whisk the mixture until the water is completely incorporated into the batter. Be careful not to overwork the batter.
Immediately pour the batter into the bundt pan that has been previously prepared. Placing the pan on a baking tray will make it much simpler to transport the pan from one location to another.
Bake the cake in a prepared oven for 50 to 60 minutes, till a toothpick inserted into the center of the cake comes out clean.
Take the cake out of the oven and let it sit for ten to fifteen minutes to cool down. After that, invert the cake onto a rack to cool it down. Allow the cake to room temperature before serving.
Cover the cake with plastic wrap, a cloth napkin, or the bundt cake pan after it has cooled completely. Wait to pour the glaze over the cake until after the cake has been covered.
After placing the cake on the wire rack, set the rack itself on a baking sheet. When both the ganache and the cake have reached room temperature, you may gently pour the ganache over the cake.
Let the glaze set, and then move the cake to a serving dish. Also, the cake can be served either on its own or with whipped cream.