bacon jam for holiday gift giving, so that went directly in the freezer. The sour cream, however, needed to be used much sooner. The sell by date was nigh; by the time I had the opportunity to open the container, it had passed. But only by one day, so the stuff was still plenty fine. (I'm still alive, aren't I?)
I like sour cream, but how was I going to use up two cups of it immediately? Who said "baked potatoes!" Nah. I don't like sour cream on my baked potatoes. Butter all the way for me. But sour cream goes well in chocolate cake. It makes it nice and light and moist. I wasn't going to be able to use the entire container of sour cream, but I could at least employ half of it.
This cake is very moist and tender. You could glaze it, I suppose, but powdered sugar is really all it needs. Oh, and maybe a scoop of your favorite ice cream or a cold glass of milk or cup of coffee.
Chocolate Sour Cream Bundt Cake
1 cup unsalted butter
1/3 cup cocoa powder
1 teaspoon kosher salt
2 tablespoons liqueur of your choice (I used Kahlua)
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1 cup sour cream
2 teaspoons vanilla
Preheat oven to 350°F. Grease and flour a 10 cup Bundt pan.
Combine the butter, cocoa, salt, and 1 cup of tap water in a saucepan over medium heat. Cook only until butter is melted and mixture is completely combined. Stir in the liqueur.
Place the flour, sugar, and baking soda in a large bowl. Pour in the chocolate butter mixture in 2 or three batches, stirring between each to combine. Beat the eggs with the sour cream and vanilla and stir into the flour mixture. Whisk until fully incorporated.
Pour batter into the bundt pan and bank for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. After 20 minutes or so, invert the cake onto the rack to cool completely.
Posted on Minxeats.com.