Firstly, huge apologies to my fellow Secret Recipe Club members for this late posting. It's been a busy, stressful month with work and travel and I just completely forgot although I did make this recipe quite early on in the month as I knew I would not have time later.
This month, I was assigned Oh! You Cook! which is a lovely blog written by Dena who is a librarian by day and a recipe blogger by night. Her recipes have step by step photos which I love and also publish on my posts. She has a vast array of recipes which are helpfully indexed and of course I headed straight for the dessert section. I spotted this recipe - chocolate sour cream bundt cake in the pies & cake section and knew I had to make it. It sounded simple yet delicious and it was a definite hit at work. I didn't make the glaze in the end as the cake was good enough on its own. The sour cream made the cake really moist and I'll definitely be making this again.
Other delicious recipes that I've bookmarked to try are blueberry banana bread, no bake mini chocolate puddings, strawberry shortcake and decadent chocolate mousse.
ready to go in the oven - my silicone tin does not require flouring but if yours does then use a mixture of 1 tablespoon plain flour and 1 tablespoon cocoa powder to coat
Recipe adapted from Oh! You Cook!
(I added chocolate pieces, reduced the amount of cocoa powder and sugar)
250g plain four
45g cocoa powder
60g dark chocolate pieces
1 cup water
1.5 teaspoon bicarbonate of soda
1 cup water
1/2 cup sour cream
1 teaspoon vanilla extract
- Place the butter, cocoa powder, chocolate and water to cook over a medium heat.
- In a separate bowl, whisk the flour, bicarbonate of soda and sugar together.
- Carefully add half the melted chocolate mixture to the dry ingredients and whisk.
- Add the eggs one at a time and continue whisking.
- Then add the sour cream and vanilla extract.
- Pour into a bundt tin and bake for 45-50 minutes or until the cake has pulled away from the edges and a skewer inserted into the centre comes out clean.