The problemwith rainy days during hot months is that you´re either dressed for the rain ordressed for the very warm day. So you either get wet or very cranky due to anoverload of clothes. I probably choose the worst of both worlds, overdressed and not a drop of water, since it stopped raining shortly after I left my house.
I know, I´m having verycomplicated issues today. So bear with me while I tell you about this bundtmarvel I baked.
So I´mtaking full advantage of my bundt duties this month and will try to bake oneeach week.
After all, it´s holiday season and what´s a celebration without someboozy spirit, right?
I find thatport makes a chocolate cake incredibly rich and deepens the flavor. The tangy boozyafter taste is absolutely there. It depends a lot if you eat this cake stillwarm, like me, because the port hits you immediately. As the days pass it is more of alingering flavor after the cake is gone. In my case it doesn´t last long.
I had already made this same recipe last week. It had a tunnel of sour cream and pecans, no port. It was gorgeousand so good. But I accidentally erased the pics. Really? Yes really. But itwill get made again and I will share it because it is worth it. As a plainchocolate cake, as a chocolate port cake, and as a chocolate sour cream pecancake. This recipe is a keeper.
For now, I´ve found my go-to chocolate bundt cake that is good plain orwith so many additions and glazes.
The textureis velvety, I´m not kidding, it just melts in your mouth and the batter has awonderful shiny, silky look after the last dry ingredients are added.
And it unmoldslike a charm, which, let´s face it, is the nightmare when it comes to bundtcakes. Like hoping your luggage didn´t open while waiting to claim it.
Preheatoven to 350º. Butter or spray a bundt cake pan and coat it with fine drybreadcrumbs.
In a mediumbowl, mix cocoa powder with water and port. Reserve.
In a largebowl beat butter and gradually add sugar. Beat until very creamy, about 3minutes. Add eggs, one at a time, mixing well after each addition. Beat for 1minutes after the last one is added.
Add vanillaand sour cream to chocolate mixture and mix.
Sift flour,baking soda, powder and salt. Add dry ingredients in three additions to buttermixture, alternating with chocolate mixture in two additions. Don´t worry ifthe batter looks a bit curdled at times.
Pour intoprepared pan, smooth top and bake for 60 minutes or until a tester comes outclean. Let cool a few minutes and unmold on a wire rack. Let cool completely.
Dust withpowdered sugar before serving.
We have the most amazing list of boozy bundts for you: