Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup cocoa powder
- 1/2 cup boiling water
Special equipment needed:
- 10-12 cup bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F and grease a 10-12 cup bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the sour cream, until the batter is smooth.
6. In a small bowl, mix together the cocoa powder and boiling water until smooth.
7. Take 1/3 of the batter and mix it with the cocoa mixture.
8. Pour half of the remaining vanilla batter into the prepared bundt pan.
9. Spoon the chocolate batter over the vanilla batter, then top with the remaining vanilla batter.
10. Use a knife to swirl the batters together to create a marble effect.
11. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 420
Fat: 21g
Saturated Fat: 12g
Cholesterol: 105mg
Sodium: 360mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 33g
Protein: 6g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- You can use any type of unsweetened cocoa powder.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Use a different flavor extract, such as almond or lemon.
- Add a glaze or frosting to the cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- Use a toothpick or cake tester to check for doneness.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top with whipped cream or fresh berries.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more sour cream or reducing the baking time.
- If the cake is too moist, try reducing the amount of sour cream or increasing the baking time.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before handling food.
Food history:
The bundt cake originated in Germany in the 1950s and became popular in the United States in the 1960s.
Flavor profiles:
This cake has a rich, chocolatey flavor with a hint of vanilla.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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Taste: Sweet, Moist, Rich, Vanilla, Chocolatey