It was my significant other half’s birthday a couple of days ago. Since DH does not fancy birthday parties, the occasion was just a very private family affair.
I had planned to made him his favourite “Steamed Yam Cake”. Stayed up late on the eve and steamed a tray of the Yam Cake. However, it was a disaster! I must have miscalculated the amount of water to be added and the cake was a tad too hard. Poor DH… despite that he still down a substantial amount of it for breakfast.
Feeling bad, I decided to bake him a cake instead. No fancy cake (with lots of icing) as he prefers it plain. Chocolate cake is my family’s favourite so it would be a good choice.
Instead of the normal Steamed Chocolate Cake, I have opted for a baked Chocolate cake using sour cream. Simple yet delicious. It is such a jiffy to make. Light and moist…
Moist Chocolate Bundt Cake
2 cups cake flour
1 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
340g unsalted butter, softened
1 3/4 cups granulated sugar (you may add up to 2 1/2 cup sugar – I like mine to be less sweet)
4 large eggs
2 tsp vanilla extract
1 cup sour cream
- Position a rack in the center of the oven and preheat the oven to 160C. Grease the inside of a 10-inch Bundt pan. Dust with flour.
- Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
- In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, (about 2 minutes).
- Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, (about 4 minutes).
- At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- Combine the vanilla extract and the sour cream. in a small bowl.
- At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended.
- Scrape the batter into the prepared pan and smooth the top.
- Bake the cake for 65 to 75 minutes or until a cake tester inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.