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From America's Test Kitchen Season 5: There's a Hole in Your Cake
A Bundt cake is the pinnacle of cake-baking simplicity. With its decorative shape, this cake doesn’t require frosting or fussy finishing techniques. We wanted a cake that would deliver that moment of pure chocolate ecstasy with the first bite—a chocolate Bundt cake that tastes every bit as good as it looks, with a fine crumb, moist texture, and rich chocolate flavor.
We intensified the chocolate flavor by using both bittersweet chocolate and natural cocoa and dissolving them in boiling water, which “bloomed” their flavor. We used sour cream and brown sugar instead of white to add moisture and flavor. Finally, we further enhanced flavor with a little espresso powder and a generous amount of vanilla extract, both of which complemented the floral nuances of the chocolate.
Serves 12 to 14
Natural (or regular) cocoa gives the cake a fuller, more assertive chocolate flavor than does Dutch-processed cocoa. In addition, Dutch-processed cocoa will result in a compromised rise. The cake can be served with just a dusting of confectioners' sugar but is easily made more impressive with Tangy Whipped Cream and Lightly Sweetened Raspberries (recipes follow). The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. Dust with confectioners' sugar just before serving.
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