Video: Chocolate Sour Cream Bundt Cake -

Video: Chocolate Sour Cream Bundt Cake

Discover the no-fail way to make moist chocolate Bundt cake.

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In this video, you’ll see the foolproof way to make super-moist chocolate and sour cream Bundt cake. You really can't mess this one up. (Or can you? Hint: you cannot.) Truly, it is very easy to make this cake. You don’t even need an electric mixer. Just mix some basic dry ingredients together in a bowl and melt some wet ingredients in a saucepan. Then…combine. You’ll see a smart technique for mixing the wet with the dry. Then whisk in a couple eggs, some vanilla extract, and a touch of sour cream, and you’re ready for the Bundt pan. You’ll also see how to make a quick chocolate ganache to drizzle over the top. If you like, place the cake on top of a little Orange Crème Anglaise Sauce. You won't be sorry. See more Chef John videos >>

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Mar. 2, 2014 12:29 pm
where is full recipe plse
Nov. 13, 2013 6:26 am
Hello, I like to have the recipe, please put it on your website.
Nov. 13, 2013 6:13 am
Please where is the recipe for Chocolate Sour Cream Bundt cake?
Nov. 13, 2013 4:17 am
Please, please put this recipe on this site.
Nov. 3, 2013 10:56 pm
Here's the rest (I hope!) of the recipe below: (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing. Make the glaze 5. Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken. 6. Drizzle the glaze over the c
Aug. 24, 2013 6:43 am
I would like to have this recipe please.
Aug. 23, 2013 5:06 am
i can't believe the recipe still isn t posted properly...really?
Jul. 28, 2013 8:16 am
A stick of butter is 113 grams. Thanks for trying to put the recipe down CalRunnerGirl but we only got half of it! I never watch the video so a recipe link would be nice...
Jul. 27, 2013 8:16 pm
where do you find the recipe
Jul. 13, 2013 4:03 pm
INGREDIENTS For the cake 1 cup (2 sticks) unsalted butter, plus more for the pan 1/3 cup (1 ounce) cocoa powder 1 teaspoon kosher salt 1 cup water 2 cups (9 ounces) all-purpose flour, plus more for the pan 1 3/4 cups sugar 1 1/2 teaspoons baking soda 2 large eggs 1/2 cup sour cream 1 teaspoon pure vanilla extract For the glaze 4 ounces bittersweet chocolate, finely chopped 1 1/2 tablespoons agave nectar or corn syrup 1/2 cup heavy cream 1 1/2 tablespoons sugar Make the cake 1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside. 2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. 3. 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 qu
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