Friday, October 15, 2010

Moist Chocolate Bundt Cake


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 chocoalte bundt cake  …

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


  1. 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.
  2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
  3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, (about 2 minutes).
  4. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, (about 4 minutes).
  5. 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.
  6. Combine the vanilla extract and the sour cream. in a small bowl.
  7. 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.
  8. Scrape the batter into the prepared pan and smooth the top.
  9. Bake the cake for 65 to 75 minutes or until a cake tester inserted into the center comes out clean.
  10. 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.


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