Recipe Round-Up: Chocolate Sour Cream Bundt Cake with Bittersweet Ganache and Strawberry Whipped Cream

Okay, I realize it is Saturday morning, which is a far cry from Friday afternoon. My deepest apologies.

But I do have a good excuse: life happened. Namely a trip to get my hair cut, some serious traffic and a visit from my four year-old nephew who wanted to play on my treadmill.

Either way, I hope you were able to persevere and hang in there with me because this next recipe will make you want to slap yo' mama!

Last night, some darling, wonderful friends of mine came over to share a meal with me. They gave me a Bundt pan off of my registry for my 30th birthday so I felt that it was only appropriate that I make them a cake with it.

Side note: Yes, I registered for my 30th birthday. Hey people, just because I am single doesn't mean that I don't need important things like Bundt pans! How else can I make sinfully delicious desserts?

Exactly!

Are you ready?  Here is the cast of characters:

 

 

You need the basics: sugar, flour, eggs, baking soda, baking powder, salt, butter and vanilla.

Next, you're going to need some killer bittersweet chocolate and unsweetened cocoa powder.

And to top it off, you're going to need sour cream.

 

 

 

First, sift dry ingredients.

 

 

And melt some bittersweet chocolate.

Side note: If you want to stop right here, that is fine. Go ahead; stick your head in it. I won't tell.

 

 

Cream a couple sticks of softened butter.

 

 

Add the sugar and keep on mixing.

 

 

 

Next, beat up four eggs. Get tough with them.

 

 

And mix away. And now would be a good time to add your vanilla.

Side note: I forgot to add the vanilla until the end. It still turned out fine.

 

 

Next comes the sour cream. Oh, how I love thee, sour cream.

My jeans don't, but I do.

Now, mix the sour cream and the dry ingredients, alternating between the two.

Side note: I dumped them all in at once. I don't do well with alternating. And the cake still turned out fine.

 

 

Now pour that cooled, melted chocolate right on top.

Side note: This very well could be the best batter I have ever tasted. You have to taste it. YOU HAVE TO!

 

 

Mix it all together and throw it into your Bundt pan.

Side note: Grease the tar out of your Bundt pan.

Side, side note: Apparently you have to capitalize "Bundt." Is there a Mr. Bundt out there somewhere?

If so, thank you, Mr. Bundt! THANK YOU.

Now, pop it into the oven for about an hour. Holy Moses, your kitchen is going to smell so good.

 

 

Wa-la! A beautiful circle of chocolate perfection.

 

 

To make ganache, all you do is mix equal parts heavy whipping cream to bittersweet chocolate. Heat the cream until scalded and add the chocolate. Stir until smooth and creamy. Next, I poured it over my cooled cake.

Your taste buds are literally exploding at this point.

 

 

Hello, lover boy.

 

 

No words to express this. None.

 

 

Now next, I made my own strawberry whipped cream.

Just whip heavy whipping cream...

 

 

Mash up some strawberries with a good tablespoon of sugar...

 

 

Combine together...

 

 

 

And there you have it: Pink strawberry heaven.

This step is totally optional. You could always add ice cream too!

 

 

Now cut a big, ol' slice and add a huge dollop of strawberry heaven.

Side note: Eat and repeat. Eat and repeat. Eat and repeat.

So there it is, my friends! Wipe the drool off your keyboard and head to the kitchen. You won't be sorry!

Chocolate Sour Cream Bundt Cake
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly

Ganache:
10 oz chocolate, chopped (I love 60% Ghirardelli chips)
8 0z. heavy whipping cream
pinch of salt

Directions:Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt® pan.

To make the cake, over a sheet of waxed paper, sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

Meanwhile, make the ganache by pouring heavy cream into small sauce pan. Over low heat, heat cream until it begins to simmer. Remove from heat and add chocolate. Stir until chocolate is melted and smooth. Pour ganache over cake and serve with whipped cream.

Happy Easter, peeps!