Chocolate Sour Cream Bundt Cake from Williams-Sonoma goes Paleo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
or the cake:1 cup cocoa powder, sifted, plus more for dusting pan – I used Ghiradelli7 1/2 oz. semisweet chocolate, finely chopped (Oh I love this part! https://www.dropbox.com/l/MJW2b5liBiuwvUPxypB6Wc)1 cup boiling water2 1/4 cups all-purpose flour (I used a gluten free baking mix)1 1/2 tsp. baking soda1 1/4 tsp. kosher salt20 Tbsp. (2 1/2 sticks) unsalted butter (I used like 1/2 Kerry Gold grass fed salted & 1/2 coconut oil it took longer to bake)2 1/2 cups firmly packed light brown sugar (I used Coconut Palm crystals – lower glycemic index)5 eggs, lightly beaten free range)4 tsp. vanilla extract1 1/2 cups sour cream (I used Greek yogurt)1 1/2 cups semisweet chocolate chips (I used bittersweet & carob)For the ganache:6 oz. semisweet chocolate, finely chopped ( I used a combo of 90% dark. Sea Salt Soiree and other good dark low sugar ones)2 Tbsp. unsalted butter (I used Kerry Gold grass fed salted)1/2 cup heavy cream
Have all the ingredients at room temperature.
Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.
To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. [do this later word to the wise-you'll know when to do this, right before mixing in with other ingredients]
Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan.
Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
Serves 16
Serving Size: makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user KENAITZE.
Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.
To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. [do this later word to the wise-you'll know when to do this, right before mixing in with other ingredients]
Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan.
Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
Serves 16
Serving Size: makes 16 pieces
Number of Servings: 16
Recipe submitted by SparkPeople user KENAITZE.
Nutritional Info Amount Per Serving
- Calories: 449.6
- Total Fat: 36.5 g
- Cholesterol: 111.3 mg
- Sodium: 452.2 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 5.2 g
- Protein: 9.1 g
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