Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup cocoa powder
- 1 teaspoon instant espresso
- 1 cup boiling water
- 2 cups lightly packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ▢1 teaspoon baking soda
- 1 cup full-fat sour cream, at room temperature
- ½ cup cooking oil
- ▢5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon melted shortening or cooking spray for greasing pan1
- Ganache
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 4 ounces semisweet chocolate, chopped
- decor on top
- Rosemary springs: 5-10 pieces
- cranberries fresh one bag
- powder sugar
Recipe Description
Everyone enjoys a holiday Cake and this one will turn into your favorite to make during the holidays. Get ready to share this recipe because it is a crowd pleaser and you won't have to store it because it is eaten quickly. It is so beautiful, you don't want to cut it but when you do, chocolate lovers beware!
Recipe Directions
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Preheat the oven to 350°F.
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In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool until just warm (95-98°F).
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In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.
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Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth. Making a well, pour the wet mixture into the center of the dry mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.
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Spray a bundt pan generously with oil spray or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out onto a platter and let cool completely. If your cake doesn’t release, run a thin spatula around the inner tube to help.
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Make the Ganache:
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In a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened. Drizzle over the cake. Allow to set at room temperature, about 10 minutes, then decorate.
- sprinkle powder sugar over top of the cake, lay sprigs of rosemary around the top and then top with fresh cranberries.
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For an extra fudgy cake, serve chilled
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