Mike Garten
Calling all chocolate cake lovers. This decadent chocolatey bundt cake gets its rich color from dark cocoa powder (we like to use cocoa from the King Arthur Baking Company). To make this cake the perfect Halloween dessert, top it with green frosting and vibrant flowers for a festive touch.
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Yields:
20
portions
Total time:
1
time
20
minutes
all purpose flour
unsweetened dark cocoa powder, or Dutch cocoa powder
(1 stick) unsalted butter, melted
vegetable or canola oil
pure vanilla extract
icing sugar, sifted
Green food coloring, optional
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- Heat oven to 350 ° F and spray 12-cup Bundt cake pan with non-stick cooking spray.
- In a large bowl, sift together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
- In a second large bowl, using an electric mixer fitted with a whisk, whisk together the butter and oil. Add ice water and whisk until combined, about 1 min. Reduce mixer speed to low and add eggs, 1 at a time, stirring until incorporated. Combine 1/2 cup of sour cream and vanilla. With the mixer running, gradually add the flour mixture.
- Pour the batter into the prepared pan. Bake in preheated oven until toothpick inserted in center comes out clean, 40 to 45 min. Let cool on a rack for 10 min, then unmold and let cool completely.
- While the cake is cooling, add 1/2 cup of the remaining sour cream to a large bowl and whip the sifted icing sugar until completely smooth, then tint green if desired. Drizzle the top of the cake.
Did you make this recipe? Comments below!
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