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Chocolate Sour Cream Doughnut Bundt Cake Recipe

Chocolate Sour Cream Doughnut Bundt Cake
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Chocolate Sour Cream Doughnut Bundt Cake Recipe: This Chocolate Sour Cream Doughnut Bundt Cake is a combination of a chocolate bundt cake and the doughnut that you typically enjoy eating the most. This delightful dessert is a winner!

Chocolate Sour Cream Doughnut Bundt Cake Recipe

I believe that you are able to very well see how delicious this cake is…It has a good even ‘dough-nutty’ crumb, and it has a chocolatey flavor without being overly rich. It is a delicious and soft cake that is made using the sour cream and buttermilk. It is strongly recommended that you give it a shot because I utilize a portion of oat flour in the same way that I did in my previous doughnut bundt cakes.

INGREDIENTS

DRY INGREDIENTS

  • 1 2/3 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 cups oat flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

WET INGREDIENTS

  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oilI use safflower or canola
  • 3 large eggsroom temperature
  • 1 tsp instant espresso powder or instant coffeepowder, not liquid
  • 2 tsp vanilla extract

GLAZE

  • 1 cup dark chocolate chips
  • 1 Tbsp corn syrup
  • 2/3 cup heavy cream

GARNISH

  • chocolate sprinkles

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • In order to get a bundt pan ready, first butter the entire surface of the pan, and then dust it with flour. Remove any extra flour by shaking it.
  • The dry ingredients should be mixed together in a large mixing basin using a whisk.
  • The wet components should be combined in a separate bowl using a whisk.
  • To the dry ingredients, add the wet components and whisk until they are just incorporated; be careful not to overmix.
  • After the pan has been prepped, pour the batter into it and bake it for forty-five to fifty minutes, or until a toothpick inserted near the middle of the cake comes out clean without any wet batter clinging to it. When I check my cakes, I always do so at the very end, at forty-five minutes. In the event that it does not appear to be finished, give it a few more minutes.
  • 15 minutes should be spent with the pan placed on a cooling rack. After that, flip the cake over and wait until it has completely cooled before coating it. Before proceeding, it is beneficial to use a tiny spreading knife to loosen the edges. Begin by gently prying the cake out from the pan by going along the outside edges as well as the inside tube edge. This will help to loosen the cake.
  • A bowl should be used to combine the chocolate and the corn syrup in order to make the glaze. You can bring the cream to a simmer by heating it in a small saucepan or by placing it in the microwave for one minute. I prefer to heat the cream in the microwave since it allows it to reach a simmer. After pouring the hot cream over the chocolate, wait for five minutes before proceeding. After that, whisk the mixture until it is smooth and shiny, and there are no lumps in it. In the event that there is any chocolate that has not yet melted, you can warm the mixture by placing it in the microwave for a brief period of fifteen seconds. If the ganache appears to be too thin, allow it to sit for a few minutes so that it can thicken.
  • The icing should be spread uniformly over the entire cake, and then sprinkles should be sprinkled on top immediately.
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