Recipe: Lange’s Chocolate Bundt Cake
Decadent with a berry zip – Lange’s Chocolate Bundt Cake delivers the wow factor in taste and appearance, especially when served as part of a holiday spread alongside Dundee Hills Pinot Noir.
Full recipe from Lange Estate
CAKE INGREDIENTS
- 1 cup unsalted butter
- 1/3 cup dark chocolate Dutch process cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream or plain greek yogurt
- 2 teaspoons vanilla bean paste
- Non-stick cooking spray
GLAZE INGREDIENTS
- 1 cup granulated sugar
- 1/2 cup bourbon
- 7 teaspoons unsalted butter
- TOPPING: 1 cup frozen raspberries / 1/2 cup fresh pomegranate seeds / dusting of confectioner sugar if desired
INSTRUCTIONS
- Place a rack in the center of the oven and heat to 350°.
- Place a small saucepan over medium-high heat and combine the butter, cocoa powder, and salt. Cook, stirring frequently, until the mixture is smooth. Remove from heat and set aside.
- In a large mixing bowl, whisk the flour, sugar, baking powder, and baking soda. Add half the cocoa mixture and whisk until completely incorporated. The mixture will be very thick. Add the remaining cocoa mixture and whisk until just combined. Use a spatula to scrape down the sides of the bowl, then add the eggs, one at a time, and stir until completely incorporated. Add the sour cream and vanilla extract, and stir until smooth.
- Prepare your bundt pan with a generous amount of non-stick cooking spray, then pour the batter into the pan and bake for 45 to 55 minutes or until a toothpick comes out clean.
- Allow the cake to cook in the pan for 15 minutes before inverting it onto a cooling rack. When the pan is cool to the touch, gently slide a thin knife between the cake and the pan to loosen the edges, taking care not to damage the surface of the cake. The cake should release from the pan easily.
- While the cake cools, place the sugar, bourbon, and butter into a small saucepan over medium-to-low heat, stirring constantly until the sugar has completely dissolved. Remove from heat, then spoon the glaze over the cake. Top with either frozen berries or cooked berries, and pomegranate seeds.
