Recipe – Chocolate Bundt Cake
TGIF PEOPLE! Whoohoo! It has been a busy week! I am taking full time Japanese class now from Monday to Friday. I learnt it when I was in university but failed. HAHA! I decided to try it again lah!
Since my timing has been more flexible now, I am meeting different friend for lunch everyday. It’s like we have been so busy working working working for the past few years that we didn’t really have time to catch up, unless it is during birthday celebrations. So now I want to make time for each of them and catch up on each other’s lives.
The boy has been super busy for work and has no time for me. To cheer myself up, I decided to bake a chocolate bundt cake. I never have any luck with bigger cakes. I have been baking muffins and small cakes because I guess I am not ready for bigger ones. They always don’t succeed. Haha! But one night, I picked up the courage and do it again. This time, it is to use up the remaining ingredients from double chocolate muffins. Thank you to many of you who have tagged me in your successful attempts at baking double chocolate muffins. Hope this will be good for you too!
CHOCOLATE BUNDT CAKE
(inspired by Martha Stewart’s Chocolate Bundt Cake)
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup whole milk
icing sugar, for serving
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (optional)
1. Preheat oven to 170 degree celsius. Butter a Bundt pan.
2. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.
3. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla.
4. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using.
5. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Cool the cake for 10 minutes and then remove it from the pan. Cool completely before dusting with icing sugar.