December 30, 2008

Chocolate Sour Cream Cake

3 eggs, at room temperature
2 1/2 cups flour
1 cup light brown sugar
1/2 cup sugar
1/2 cup cocoa
1/2 cup butter, at room temperature
1/2 cup buttermilk, at room temperature
8 oz sour cream
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Preheat oven to 350F. Grease and flour one Bundt pan. In a large bowl, cream the butter and sugar together until fluffy. Add the egg, buttermilk, vanilla and sour cream, stir to combine. In separate bowl, Whisk together flour, cocoa, baking powder, baking soda, baking powder and salt in a large bowl until well combined. Add to the wet ingredients and mix until a uniform batter forms. Pour into prepared pan. Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.

My thoughts:

This a simple cake in implementation and in appearance but the flavor is remarkably chocolaty. The buttermilk and sour cream keep it moist and heighten the chocolate flavor. It it is the perfect cake to just make at the spur of the moment to have for dessert or to take to a gathering-it mixes together quickly and doesn't need an icing or a glaze to be perfect.