Sometimes you just need a recipe like this. Something easy and satisfying without all the fuss. The kind of recipe that doesn’t even involve a mixer. Don’t get me wrong. I love my KitchenAid like it’s my child, but my tiny kitchen is severely lacking in counter space. Which means each time I use my mixer, I have to drag it from its home on the far end of the counter to the opposite end where there’s more than 8 inches of room to work. And you know those things aren’t exactly light. So anytime I don’t have to give my arms a workout is fine by me. And when that non-workout ends in cake? Well, it’s my lucky day.
Especially when that non-workout ends in cake this good. Seriously. I want to sit in a corner somewhere with a fork and devour every last bite of this cake. Actually, forget the fork. I’ll just eat it with my hands. It’s so incredibly soft and tender and chocolatey, it doesn't even need any extras—it’s perfect as it is. But if you’re inclined to take the chocolate to the next level, whip up the chocolate glaze from the original recipe over at Two Peas and Their Pod to drizzle over the top. Or just sprinkle with powdered sugar like I did and dig in.
Chocolate Sour Cream Bundt Cake
From Two Peas and Their Pod
Makes 10 to 12 servings
1 cup (2 sticks) unsalted butter, cut into tablespoon sized pieces
1/3 cup cocoa powder
¾ teaspoon salt
1 cup water
2 cups all-purpose flour, plus more for dusting pan
1 ¾ cups granulated sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 to 3 tablespoons confectioners' sugar (optional)
1. Preheat oven to 350F. Spray a 10 or 12-cup bundt pan with non-stick cooking spray. Dust with 2 tablespoons of flour to coat, tapping out excess; set aside.
2. In a small saucepan over medium heat, melt butter. Add cocoa powder, salt, and water and stir to combine. Remove from heat and set aside.
3. In a large bowl, whisk together flour, sugar, and baking soda. Add cocoa mixture in two additions, whisking until mixture is smooth and combined. Add eggs, one at a time, whisking well after each addition. Add sour cream and vanilla and whisk until just combined.
4. Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly touched, 40 to 45 minutes. Remove from oven and let cool in pan for 20 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar, or drizzle with your favorite glaze before serving.