Jan’s Chocolate Sour Cream Bundt Cake with Kalua Whipped Cream

Adapted from a recipe from Bi-Rite Market’s Eat Good Food by Sam Mogannam and Dabny Gough, found on Two Peas and Their Pod

Around our house the birthday options include: cake, pie or mousse. For his birthday Chris wanted cake. So Jan found this Bundt recipe. She thought this recipe had way too much butter, but it was not her birthday. Jan uses Dagoba organic chocolate power for the cake. In Dutch processing alkaline is added to the chocolate power, so she prefers not to use it.

Many Americans like their cakes really sweet. Jan and the kids think that this is just cloying.  For this recipe she cut the sugar by almost half and dropped the sugar out of the glaze all together. She also added a tablespoon of coffee to enhance the chocolate flavor in the cake without adding to the sweetness.

When I bought the heavy cream they did not have any half pints available so Jan was left with a cup of unused whipping cream on hand.   Part of it was used for White Russians before dinner. The rest she whipped up and added some Kalua to put on top of the cake after it was sliced. You only get one birthday a year, I’ll diet another day.

Jan’s Chocolate Sour Cream Bundt Cake

Ingredients

Cake

1 cup unsalted butter
1/3 cup cocoa powder (Dagoba, organic cocoa power)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour
1 cup granulated sugar
1½ tsp. baking soda
2 large eggs
½ cup sour cream
1 tsp. vanilla extract

Chocolate glaze

4 ounces bittersweet chocolate, finely chopped
1½ Tbs. agave nectar
½ cup heavy cream

Kalua Whipped Cream

½ cup heavy cream
2 Tbs. Kalua

Directions

1. Position a rack in the center of the oven and heat to 350°F. Spray Pam a Bundt pan and set aside.

2. Add the butter, cocoa powder, salt, and water to a small saucepan and cook over a medium heat, stirring, just until melted. Remove from the heat and set aside.

3. Sift the flour, sugar, and baking soda into a large bowl and add the melted butter mixture and use an electric beater to blend completely. Add the eggs and sour cream and beat until combined and the batter is smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

5. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

6. When the cake is completely cool, make the chocolate glaze. Place the heavy cream in a small saucepan over medium heat.

7. When the cream is warm enough, turn off the heat and on the still warm burner, add the chopped chocolate and agave syrup to the pot. Whisk the mixture until the chocolate is melted and the smooth.

8. Drizzle the chocolate glaze over the cake.

9. In a medium bowl, whip the remaining heavy cream. Once the cream is firm, add the Kalua and whip to combine.

1. Cut the cake into pieces and serve with a dollop of Kalua Whipped cream.