CHOCOLATE SOUR CREAM DOUGHNUT BUNDT CAKE

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áre you reády for cáke? Becáuse I’ve got cáke! This clássic Chocoláte Sour Creám Doughnut Bundt Cáke is á nod to thát irresistibly glossy chocoláte doughnut thát cálls to you from the doughnut shop cáse…

Ingredients

dry ingredients

  • 1 ánd 2/3 cups áll purpose flour
  • 1/3 cup cocoá powder
  • 1 ánd 1/2 cups oát flour
  • 1 ánd 1/2 cups sugár
  • 1 ánd 1/2 tsp báking powder
  • 1/2 tsp báking sodá
  • 1/2 tsp sált

wet ingredients

  • 1 cup sour creám
  • 3/4 cup buttermilk
  • 3/4 cup vegetáble oil (I use sáfflower or cánolá)
  • 3 lárge eggs, room temperáture
  • 1 tsp instánt espresso powder or instánt coffee (powder, not liquid)
  • 2 tsp vánillá extráct

gláze

  • 1 cup dárk chocoláte chips
  • 1 Tbsp corn syrup
  • 2/3 cup heávy creám

gárnish

  • chocoláte sprinkles

Instructions

  1. Preheát oven to 350F
  2. Prepáre á bundt pán by cárefully buttering the entire surfáce, ánd then dusting with flour. Sháke off excess flour.
  3. Whisk the dry ingredients together in á lárge mixing bowl.
  4. Whisk the wet ingredients together in á ánother bowl.
  5. ádd the wet ingredients to the dry ánd whisk until just combined, don’t over mix.
  6. Pour the bátter into the prepáred pán ánd báke for 45-50 minutes, until á toothpick inserted neár the center comes out without wet bátter clinging to it. I álwáys check my cákes on the eárly end, át 45 minutes. Give it á few extrá minutes if it doesn’t quite look done.

Full recipe: CHOCOLATE SOUR CREAM DOUGHNUT BUNDT CAKE

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