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Receta Chocolate Bundt Cake

by Global Cookbook

Ingredientes

Butter, for baking pan 1 1/2 c. light brown sugar 1/2 c. vegetable oil 1/2 c. lowfat milk 2 lrg Large eggs 1 tsp vanilla 1/2 x vanilla bean, scraped 1/2 tsp salt

1 1/2 c. all-purpose flour plus, 1 tbsp all-purpose flour 2 tsp baking soda 2 tsp baking pwdr 1/3 c. Dutch processed cocoa pwdr 3/4 c. boiling water Chocolate Lowfat sour cream Raspberry Icing 6 ounce semi-sweet chocolate, minced 1 c. lowfat sour cream (regular or possibly lowfat) 1 Tbsp. framboise

Direcciones

1. Preheat the oven to 350 degrees F.Butter and lightly flour a 10-inch bundt pan.
2. In a large bowl beat all the ingredients together except the boiling water with a wooden spoon till no lumps remain.
3. Add in the boiling water and stir till smooth.
4. Scrape batter into the prepared pan and tap the pan on the counter to remove any air pockets.
5. Bake the cake for 30 to 40 min or possibly till the cake springs back when lightly pressed in the centre and a cake tester inserted in the centre comes our clean.
6. Let cold in the pan for 10 min.
7. Remove cake from pan and cold completely on a wire rack.
8. Chocolate Lowfat sour cream Raspberry Icing:Heat the chocolate with the lowfat sour cream in a medium bowl over a pan of barely simmering water on low heat.
9. Stir in the framboise.
10. Assembly:Pour the hot icing over the cooled bundt cake.
11. Let the cake sit for about 10 min or possibly till the icing has set.
12. Slice and serve.
13. Cocoa pwdr comes in 2 forms, alkalized and non-alkalized. Alkalized just means the cocoa has been treated with an alkalized solution. The solution neutralizes the acidity in the cocoa making it milder, less acidic and darker then the non-alkalized cocoa which has not been treated. Dutch processed cocoa is an alkalized cocoa.
14. Yield is 10 servings.

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