1
Sift Dry
Into a small bowl sift together flour, unsweetened cocoa powder, and salt.
| 2 1/4 cups260 g | cake flourNot self-rising. |
| 3/4 cup64 g | unsweetened Dutch-process cocoa powder |
| 1/2 teaspoon3 g | salt |
Chocolate cake
from epicurious.com
- Active
- ~2 h 20 min
- Heat
- cold oven set to 350 F
- Stations
- oven + stovetop + counter
Ingredients
Spices + seasoning
- 1/2 teaspoon3 g salt
- 1/4 teaspoon1.2 g baking soda
- 1 teaspoon4.2 g vanilla extract
Protein
- 6 large eggs
Dry goods
- 2 1/4 cups260 g cake flour Not self-rising.
- 3/4 cup64 g unsweetened Dutch-process cocoa powder
- 1 1/2 cups300 g granulated sugar
- 1 1/2 cups330 g dark brown sugar packed
- 1 tablespoon chocolate extract optional
- 3 ounces85 g fine-quality bittersweet chocolate chopped; Not unsweetened.
Liquids + fats
- 1 cup / 8 1/2 ounces240 g sour cream
- 2 1/4 sticks / 1 cup plus 2 tablespoons255 g+2 tablespoons36 g unsalted butter softened
Mix/assemble
Cook/bake
Wait/finish
2
Mix Sour Cream
In another small bowl stir together baking soda and sour cream.
| 1/4 teaspoon1.2 g | baking soda |
| 1 cup / 8 1/2 ounces240 g | sour cream |
3
Cream Butter Sugars
Beat together butter and sugars until light and fluffy.
| 2 1/4 sticks / 1 cup plus 2 tablespoons255 g | unsalted buttersoftened |
| 1 1/2 cups300 g | granulated sugar |
| 1 1/2 cups330 g | dark brown sugarpacked |
4
Add Extracts Eggs
Beat in extracts and add eggs 1 at a time, beating well after each addition.
| light fluffy butter sugar base | |
| 1 tablespoon | chocolate extractoptional |
| 1 teaspoon4.2 g | vanilla extract |
| 6 | large eggs |
5
Make Batter
With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
| egg extract base | |
| flour cocoa mix | |
| sour cream mixture |
6
Bake Cake
Butter and flour a 12-cup bundt pan. Pour batter into the pan and put in middle of cold oven. Set oven to 350 F and bake cake 1 hour and 25 minutes, or until a tester comes out clean.
| chocolate cake batter |
7
Cool Cake
Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely.
| baked chocolate cake |
8
Make Glaze
Chop bittersweet chocolate and melt it with butter in a double boiler or metal bowl set over barely simmering water, stirring until smooth.
| 3 ounces85 g | fine-quality bittersweet chocolatechopped; Not unsweetened. |
| 2 tablespoons36 g | unsalted butter |
9
Pipe Glaze
Transfer glaze to a pastry bag or plastic bag and pipe glaze back and forth over top of cake, letting it drip down sides.
| cooled chocolate cake | |
| smooth chocolate glaze |
10
Set Glaze
Let glaze set 30 minutes at room temperature.
| glazed chocolate cake |
11
Serve
Serve cake with dollops of sour cream and strawberries.
| set glazed cake | |
| sour cream and strawberriesoptional |
Open storyboard referenceChocolate cake visual continuity storyboard
Original recipe text
Ingredients
- 2 1/4 cups cake flour (not self-rising)
- 3/4 cup unsweetened
- Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream (8 1/2 ounces)
- 2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed dark brown sugar
- 1 tablespoon chocolate extract* (optional)
- 1 teaspoon vanilla extract
- 6 large eggs
- 3 ounces fine-quality bittersweet chocolate (not unsweetened)
- 2 tablespoons unsalted butter
Instructions
Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
Serve cake with dollops of sour cream and strawberries.