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Rich Chocolate Bundt Cake

Source of Recipe


Adapted from "The America's Test Kitchen Family Cookbook"






List of Ingredients



• 3/4 cup boiling water
  
• 6 ounces bittersweet or semisweet chocolate, finely chopped
  
• 3/4 cup cocoa powder
  
• 1-3/4 cups flour
  
• 1 tsp salt
  
• 1 tsp baking soda
  
• 5 eggs, room temperature
  
• 2 cups packed light brown sugar
  
• 1 tsp vanilla
  
• 1-1/2 sticks (3/4 cup) unsalted butter, melted
  
• 1 cup sour cream, room temperature
  






Instructions



1. Adjust oven rack to the lower-middle position; heat oven to 350° F. Pour the boiling water over the chocolate in a medium bowl; set aside to melt, about 5 minutes. Add the cocoa; whisk until smooth. Set aside. Whisk together the flour, salt and baking soda in a medium bowl; set aside.
   
   
2. Combine the eggs, brown sugar and vanilla in a food processor; process until combined, about 20 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Add the sour cream and reserved melted chocolate mixture; process until combined, about 30 seconds. Pour mixture into a large bowl. Sift one-third of the flour mixture over the egg mixture; whisk in until just a few streaks of flour remain. Repeat twice more, whisking batter gently until most lumps are gone. (Do not overmix.)
   
   
3. Pour batter into a 12-cup Bundt pan coated lightly with vegetable oil spray. Bake, rotating the pan halfway through baking, until a wooden skewer inserted in the center comes out with a few crumbs, 50 to 60 minutes. Let cake cool in pan 10 minutes; turn onto a wire rack. Cool to room temperature, about 3 hours.
   
   Makes 14 servings.