I made this cake to take to work for Boss Man's birthday. He is a chocolate fan and one of those people who doesn't like frosting --just really good dark chocolate cake. I am kind of the opposite in that I really like frosting and the cake is merely a vessel to carry the frosting to my lips. Yes, I am that person who always requests the frosting heavy corner piece of cake, too.
I believe this cake recipe is a keeper just in the fact that after Boss Man ate his cake he then entered my office wide eyed and asked how on earth I got that cake so intense. "HA, winner winner chicken dinner" I said to myself! Must be the espresso powder...or all the eggs...or the really dark cocoa powder. Whatever, it all just works. Trust me on this.
BTW, I used the Hershey's special dark cocoa powder. I've tried all kinds of cocoa powders from fancy pantsy and expensive to some obscure chef's choice. I always end up back with the Hershey's. To me, it really is the darkest and most intense.
Yield = One 12-cup bundt cake
1TBL cocoa powder
1TBL butter, melted
3/4C cocoa powder
6 ounces bittersweet chocolate chips
1tsp espresso powder
3/4C boiling water
1C sour cream
1 3/4C flour
1 tsp salt
1 tsp baking soda
3/4C butter, at room temp
2C brown sugar
5 eggs, at room temp
1. Stir together the 1 tablespoon melted butter and 1 tablespoon cocoa powder. Using a pastry brush coat the entire interior of the bundt pan.
2. Add together cocoa powder, chocolate chips, and espresso powder in a medium bowl. Add the boiling water and whisk until everything is melted and smooth. Set aside to cool, then whisk in the sour cream.
3. In another bowl combine flour, baking soda and salt.
4. Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy (about 3 minutes). Add eggs until well combined.
5. Add 1/3 of the flour mixture until combined, then half the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining half of the chocolate mixture. Finally, add the last of the flour mixture and beat until just incorporated. Be sure to stop and scrape down the sides often along the way.
5. Pour the batter into the prepared pan.
6. Bake at 350F for 45-50 minutes.
7. Let cool for 10 minutes in the pan before turning out the cake onto a wire rack. Let cake cool 3 hours before frosting.
yield = 2 cups
1/2C cocoa powder
1/3C evaporated milk
3 3/4C powdered sugar
1 tsp vanilla
1/4 tsp salt
1. In a small saucepan combine the butter, cocoa powder and evaporated milk. Bring to a boil and add the salt, vanilla and powdered sugar. Whisk until smooth--about 30 seconds. This frosting will begin to harden quickly so be ready to pour!
2. Immediately pour over your cake!
**adapted from the Brown Eyed Baker