Description
This sophisticated chocolate Bundt cake captures the nostalgic flavor of an old-fashioned glazed donut through a precise blend of buttermilk, sour cream, and warm spices. It features a rich, tender crumb and a perfectly textured exterior that elevates a simple classic into a gourmet dessert experience.
Ingredients
- 226g unsalted butter, room temperature
- 300g granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 75g Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 118ml buttermilk, room temperature
- 118ml full-fat sour cream, room temperature
- 118ml hot water
Instructions
- Preheat your oven to 350°F (175°C) and generously spray a 10-12 cup Bundt pan with non-stick baking spray.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next, then mix in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, nutmeg, and cardamom.
- With the mixer on the lowest setting, add the dry ingredients in three parts, alternating with the buttermilk and sour cream, mixing until just combined.
- Stir the hot water into the batter by hand using a rubber spatula until the mixture is smooth and the cocoa is fully bloomed.
- Transfer the batter to the prepared pan, tap firmly to release air bubbles, and bake for 45-50 minutes or until the internal temperature reaches 210°F.
- Allow the cake to cool in the pan for exactly 10 minutes before inverting onto a wire rack to cool completely.
Notes
To ensure the most successful release from your Bundt pan, strictly adhere to the 10-minute cooling window before inversion; timing is critical as the sugar structure sets. For a deeper flavor profile, try replacing the hot water with hot brewed espresso to further intensify the Dutch-process cocoa notes.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American