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Chocolate Sour Cream Doughnut Bundt Cake
Chocolate Sour Cream Doughnut Bundt Cake
- Recipe Submitted by maryjosh on 04/19/2019
Ingredients List
- DRY ingredients
- 1 and 2/3 cups all purpose flour
- 1/3 cup cocoa powder
- 1 and 1/2 cups oat flour
- 1 and 1/2 cups sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- WET ingredients
- 1 cup sour cream
- 3/4 cup buttermilk
- 3/4 cup vegetable oil (I use safflower or canola)
- 3 large eggs, room temperature
- 1 tsp instant espresso powder or instant coffee (powder, not liquid)
- 2 tsp vanilla extract
- GLAZE
- 1 cup dark chocolate chips
- 1 Tbsp corn syrup
- 2/3 cup heavy cream
- GARNISH
- chocolate sprinkles
Directions
Preheat oven to 350F
Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a another bowl.
Add the wet ingredients to the dry and whisk until just combined, don't over mix.
Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. I always check my cakes on the early end, at 45 minutes. Give it a few extra minutes if it doesn't quite look done.
Set the pan on a cooling rack for 15 minutes. Then invert the cake and then let cool completely before glazing. It helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside tube edge, gently prying the cake away from the pan to loosen it.
To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I do this by putting it into the microwave for one minute, you can do it in a small saucepan if you like. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.
Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a another bowl.
Add the wet ingredients to the dry and whisk until just combined, don't over mix.
Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. I always check my cakes on the early end, at 45 minutes. Give it a few extra minutes if it doesn't quite look done.
Set the pan on a cooling rack for 15 minutes. Then invert the cake and then let cool completely before glazing. It helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside tube edge, gently prying the cake away from the pan to loosen it.
To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I do this by putting it into the microwave for one minute, you can do it in a small saucepan if you like. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.
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