November 2014

249 330

RECIPES
Serves 12-16
DESSERT
CHOCOLATE SOUR CREAM BUNDT CAKE
Ingredients:
For the cake:
• 1 cup unsalted butter
• cup cocoa powder
• 1 tsp kosher salt
• 1 cup water
• 2 cups plain flour
• 1¾ cups granulated sugar
• 1½ tsp baking soda
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 1 tsp pure vanilla extract
For the chocolate glaze:
• 120g bittersweet Valrhona 70% chocolate, finely chopped
• 1½ tbsp corn syrup or agave nectar
• ½ cup heavy cream
• 1½ tbsp granulated sugar
Diana Gale, Singapore
“This recipe was given to me by a
friend, and it’s a real winner of a
chocolate cake – super-moist and
tender. I love baking and cooking,
and I share my recipes on my blog,
thedomesticgoddesswannabe.com.”
If we publish your recipe, you’ll be
adding a great cookbook to your
bookshelf. This month it’s Vibrant
Food: Celebrating the Ingredients,
Recipes, and Colors of Each Season
($40.50). Kimberly Hasselbrink from acclaimed
blog The Year in Food, presents ingredients
with inspiring colours – from fluorescent pink
chard to purple kale – and recipes such as
pasta with nettle pesto and blistered snap peas.
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Directions
1. Position a rack in the centre of the oven
and heat it to 180 degrees Celsius. Butter
and flour a 10- or 12-cup Bundt pan and
set aside.
2. In a small saucepan, combine the butter,
cocoa powder, salt, and water and place
over medium heat. Heat, stirring, until just
melted and combined. Remove from the
heat and set aside.
3. In a large bowl, whisk together the flour,
sugar, and baking soda. Add half of the
melted butter mixture and whisk until
completely blended. Add the remaining
butter mixture and whisk until combined.
Add the eggs, one at a time, whisking until
completely blended. Whisk in the sour
cream and vanilla extract until smooth.
4. Scrape the batter into the prepared pan
and bake until a toothpick inserted into
the centre of the cake comes out clean,
40 to 45 minutes. Let the cake cool in the
pan for 15 minutes and then invert onto a
rack. Let cool completely before glazing.
5. While the cake is cooling, make the
chocolate glaze. Place the chopped
chocolate and corn syrup in a medium
bowl and set aside. Combine the heavy
cream and sugar in a small saucepan
and place over medium heat. Stir until the
cream is hot and the sugar has dissolved.
Pour the hot cream over the chocolate
and whisk until smooth.
6. Generously drizzle the glaze over the
cooled cake, allowing it to drip down the
sides. Cut into pieces and serve.
Notes:
Cake can be kept in the fridge in an air-tight
container for up to five days, or frozen for up
to three months.