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Tuesday, October 8, 2013

Chocolate Sour Cream Bundt Cake

Another recipe to keep, from none other than Leite's Culinaria

Chocolate Sour Cream Bundt Cake

Remember the glorious cake made with the recipe from the
side of a metal can of Hershey's cocoa way, way back when?
You thought that cake was the be-all, end-all of the
time, right? Well, hold on to your cookbooks, folks.
This one is going to knock your socks off.
Everything in moderation, right?

As I type this, I am licking the remaining crumbs from
my lips. I would probably lick my plate, too, if my husband
were not in the room.

Though we typically do not indulge in such decadent-looking
cakes, it was well worth the risk. My only regret is not paying heed to the numerous posts from others to heavily butter the pan. Looking like a guaranteed flunk in Home Economics class, I pieced it back together, the glorious glaze hiding the fact that I braved a new pan, knowing better all the while.

Instead of using plain water, I added half a cup of coffee, half a cup of water, and a teaspoon of Medaglia D'Oro instant espresso.

I did butter the pan, but not nearly enough, though this fact was dismissed quickly when I found myself eating the deep, dark, delicious Humpty Dumpty bits that stuck to the pan.

Once a slice was served, my culinary misdeed was forgiven and forgotten. I will definitely make this cake again. The moistness, the flavor. Hubby defined this as "The perfect, perfect chocolate cake." Oh, and before I forget, this cake should be refrigerated. I know what you're thinking, that your cake will get dry and hard. Ah, quite the contrary. It only seems to get better after a night in the 'fridge!

For the recipe, please visit Leite's Chocolate Sour Cream Bundt Cake

Grab a cup of coffee. You'll be there a while.

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