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Incredibly chocolatey. From the Syllabub blog at blogspot.com. Ounce amounts are BY WEIGHT, not volume. Use the best bittersweet chocolate you can get, and grate it superfine - don't cut corners! Made as written, in a Bundt pan, try serving it with the center filled with raspberries and lightly-sweetened whipped cream. You could also bake it in round cake pans, fill the layers with Italian Buttercream (try splitting each layer in half to make four thin cake layers and three layers of buttercream) and douse the whole thing in Chocolate Ganache Frosting. Don't put buttercream on the top and sides if you're using the ganache!
- 2 1⁄4 ounces natural cocoa (not Dutch processed)
- 6 ounces bittersweet chocolate, grated
- 1 teaspoon instant espresso powder
- 3⁄4 cup boiling water
- 1 cup sour cream, at room temperature
- 8 3⁄4 ounces unbleached all-purpose flour (1 3/4 cups)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons unsalted butter, at room temp (6 oz)
- 14 ounces packed light brown sugar (2 cups)
- 1 tablespoon vanilla extract
- 5 large eggs, at room temp
- confectioners' sugar, for dusting
- Line your pan. Melt some butter (not the amounts in your recipe -- extra). Stir it together with some cocoa (again, extra) until a paste forms. Using a pastry brush, coat interior of standard 12-cup Bundt pan. Alternatively, use a cake release spray such as Baker's Joy. Adjust oven rack to lower-middle position and heat oven to 350°F.
- Combine cocoa, chocolate and espresso powder in medium heatproof bowl. Pour boiling water over and whisk vigorously until smooth. Cool to room temp, then whisk in sour cream. Whisk flour, salt and baking soda in a second bowl to combine.
- In mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of the flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour and all of remaining chocolate mixture. Add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into middle comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack, cool to room temp, about 3 hours. Dust with confectioner's sugar.