Friday, April 1, 2011

My Favorite Chocolate Bundt Cake

Today we were having leftovers, so I thought I'd make a nice dessert. I have baked this cake before and I simply love it. Instead of butter or margarine, the recipe calls for sour cream or creme fraiche, and vegetable oil. It works just fine with low-fat sour cream - a good way to reduce calories in the cake! The original recipe is in the metric system, so I am giving both measures here.

9/29/2011: This recipe is now linked to Tastetastic Thursdays over at A Little Nosh. Head over and check out shared recipes from other participants.

200 g (1 cup) sugar
170 ml (3/4 cup) water
60 ml (1/4 cup) vegetable oil
185 g (about 3/4 cup) sour cream
215 g (8 oz or about 1 1/2 cups) all-purpose flour
1 tsp baking powder
1 tsp baking soda
85 g (3 oz or about 1/2 cup plus 1 tbsp) cocoa powder

Preheat oven to 360°F. Butter a bundt cake form. Mix the wet ingredients together, then slowly add the dry ingredients. Mix quickly but well. Pour batter into bundt form and bake for 35 to 40 minutes. Let the cake cool in the form for 10 minutes, then inverse onto a cooling rack. Optional: Spread melted chocolate on cake and sprinkle with chocolate sprinkles.

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