Chocolate Sour Cream Bundt Cake

[daffadilly]

I saw this on America's Test Kitchen today, it only uses 1 1/2 cups of flour. I have not made it because I cannot do dairy, or I would be mixing it up now!!! But with 2 cups of brown sugar a stick & a half of butter, sour cream, a Tablespoon of vanilla extract & 5 eggs there is no way that this would not be a fabulous gluten-free cake. They said that it was a dense cake, which would be a perfect texture gluten-free.

I also thought ya'll might like the technique of "greasing" the pan with a mixture of melted butter and cocoa powder, that they brushed on with a pastry brush (newbies make sure you bought a new one!)

You can also look it up on their web site to see the illustrations, plus they have some great recipes there.

Chocolate Sour Cream Bundt Cake

Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners' sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners' sugar just before serving.

Serves 12 to 14

Cake Release

1 tablespoon butter , melted

1 tablespoon cocoa

Cake

3/4 cup natural cocoa (2 1/4 ounces)

6 ounces bittersweet chocolate , chopped

1 teaspoon instant espresso powder (optional)

3/4 cup water (boiling)

1 cup sour cream , room temperature

1 3/4 cups your favorite gluten-free flour blend

1 teaspoon Xantan gum

1 teaspoon table salt

1 teaspoon baking soda

12 tablespoons unsalted butter (1 1/2 sticks), room temperature

2 cups packed light brown sugar (14 ounces)

1 tablespoon vanilla extract

5 large eggs , room temperature

confectioners' sugar for dusting

See Illustrations Below: Ensuring an Easy Release

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.

2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.

3. In standing 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 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 mixture 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 center 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 temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.

[Rikki Tikki]

wow thanks. I made a Pamelas chocolate cake this weekend and also made the chocolate frosting and used peanut butter in place of the butter the cocoa frosting called for. Just one word YUM!