Perfect Chocolate Bundt Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 oz Chocolate, unsweetened
  • 3/4 cup Chocolate chips, semisweet
  • 1 1/4 cups Powdered sugar
  • 2 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 5/8 cup Butter
  • 1/2 cup Sour cream
  • 6 tbsp Whipping cream

• Liquids

  • 1 cup Water

• Other

  • 2 cups (minus 2 tablespoons flour, sifted

Found on bombshellbling.com

Description

Ingredients

• 1 cup boiling water
• 3 ounces unsweetened chocolate
• ½ cup (1 stick) butter
• 1 teaspoon vanilla
• 2 cups sugar
• 2 eggs, separated
• 1 teaspoon baking soda
• ½ cup sour cream
• 2 cups (MINUS 2 Tablespoons) flour, sifted
• 1 teaspoon baking powder
• 2 Tablespoons butter
• ¾ cup semisweet chocolate chips
• 6 Tablespoons whipping cream
• 1¼ cups powdered sugar, or as needed
• 1 teaspoon vanilla

Directions

• Preheat the oven to 350 degrees Fahrenheit.
• Chop up the unsweetened chocolate. Put the chocolate and butter into the mixing bowl.
• Boil the water and pour the boiling water over the top of the chocolate and butter and allow it to melt.
• Stir the vanilla and chocolate into the bowl.
• Whisk the egg YOLKS into the bowl ONE AT A TIME, blending well after each egg.
• In a separate bowl, mix the baking soda and the sour cream together. The mixture will get a tiny bit frothy.
• Whisk the sour cream mixture into the chocolate mixture.
• Sift the flour and the baking powder together and then add the dry ingredients to the batter. Mix thoroughly.
• In a separate bowl, beat the egg WHITES until they are stiff but not dry.
• Stir about a fourth of the egg whites well into the batter. Scoop in the remaining egg whites and gently fold together.
• Pour the mixture into a greased and floured pan. (I use Baking PAM - be generous so none of it sticks in the bundt cake pan!)
• Bake the cake at 350 degrees for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan and a toothpick comes out of the center clean.
• Cool in the pan for at least 10 minutes, and then gently remove the cake from the pan onto a cooling rack.
• Allow the cake to cool COMPLETELY prior to frosting!
• When the cake is cool, make the frosting. Begin making the frosting by putting all of the ingredients into a heavy saucepan over low heat and whisking them until they are smooth.
• Remove the pan from the heat and allow it to cool a bit. If needed, add more powdered sugar to achieve a spreading consistency. It should still be quite thick.
• Spread the frosting onto the cake while it it still warm.

Nutrition