6 Vintage Recipes, #4
This cake might be a southern thing but us northern girls have got this recipe figured out, too 🙂 This chocolate fudge bundt cake is one of the best desserts I’ve ever eaten. It tastes great with tangerine segments. Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
I think Martha Stewart’s look-alike would have been proud of her pan’s performance. As I washed the pan I remembered why I thought bundt pans were annoying. There are a whole lot of lines and crevasses to clean. I used a toothbrush but it wasn’t a fast job. Hm. I hope that doesn’t prevent me from using it more often.
Haha! Audrey, you are too funny! I do agree, though, budt pans are a pain to wash.
Chocolate Bundt Cake
2 1/2 cups Gold Medal all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon Morton salt
1/2 cup whole milk
1/2 cup Daisy sour cream (4 ounces)
8 ounces (2 sticks) Kerrygold unsalted butter, plus more for pan
1 1/2 cups Domino sugar
4 large eggs
1 teaspoon pure McCormick vanilla extract
1/2 cup chopped walnuts (optional)
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Cognac or rum (optional)
Tangerines, for serving
Preheat oven to 325 degrees. Butter and flour a 14-cup Bundt pan.
Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using.
Spoon batter into pan evenly. Slide pan into oven and set timer for 45 minutes. Bake until a tester inserted in center comes out clean, 45 to 60 minutes.
Let cool completely in pan on a wire rack. Invert cake onto a serving plate and drizzle with glaze.
Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth.
Let stand, stirring occasionally, until slightly thickened. It will take an hour or more to firm up.
Pour glaze over cooled cake. Slice, and serve with tangerine segments.
Recipe and image courtesy of Melady Cooks.
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Quick Tip: This chocolate fudge bundt cake makes a wonderful birthday party treat.