Best Chocolate Cake Recipe – What’s For Din’? – Courtney Budzyn – Recipe 73

How to make the best chocolate cake! Moist and delicious chocolate cake!

I’m not trying to brag, but this chocolate cake is seriously the best chocolate cake! You cannot go wrong with a moist, fudgy, and decadent chocolate cake. Ammiright?! Traditionally a cake this decadent is called a devil’s food cake. But quite honestly, I don’t like that guy, so I choose not to call it that. I love the beautiful presentation provided by the bundt pan and the chocolate ganache amps up the chocolateyness! (Not a word, but it is now!) Make this for your next gathering and you will be the coolest kid on the block.

Thank you so much for watching!

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| Ingredients|

Cake:

1 ½ Cups Butter (3 Sticks), room temperature
2 Cups Granulated Sugar
1 Tablespoon Vanilla Extract
4 Whole Eggs
2 Egg Yolks
1 Cup Unsweetened Cocoa Powder, plus more for pan
1 Teaspoon Instant Coffee Powder
1 Cup Very Hot Water
1 Cup Sour Cream, Room Temperature
2 ¼ Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
¼ Teaspoon Salt

Glaze:

¾ Cup Heavy Cream, heated
8 Ounces Semi-Sweet Chocolate Chips
1 Tablespoon Butter, melted

| Instructions |

Prepare 12 cup Bundt pan by greasing it with cooking spray or butter. Coat pan with cocoa powder until evenly coated to ensure the cake does not stick.

Preheat oven to 325 degrees.

In a medium bowl, cream room temperature butter and sugar together using a hand mixer until light and fluffy, about 3-5 minutes. Add vanilla extract and eggs one at a time, mixing well after each egg is added. Set aside.

In another medium bowl, mix cocoa powder, instant coffee, and hot water until combined. Whisk in sour cream to combine. Set aside.

In another medium bowl sift together flour, baking soda, baking powder, and salt.

Combine all three mixtures together by adding a part of the flour mixture and part of the chocolate mixture to the butter mixture.
Combine and continue until all three ingredients are completely combined, be sure not to overmix the batter.

Pour into the bundt pan and bake in a 325 degree oven for 1 hour – 1 hour and 30 minutes. Bake until the cake springs back when pressed.

Allow the cake to cool for no longer than 10 minutes in the pan.

Turn out onto a cooling rack and allow to cool completely.

Ganache:

In a medium bowl pour hot cream and melted butter over the chocolate chips. Allow to set for 1 minute and whisk to combine.

Pour the ganache over the cake and allow to set, about 10 minutes.

Enjoy!



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