Chocolate Sour Cream Bundt Cake 朱古力酸忌廉環形蛋糕

This is another chocolate bundt cake recipe that I came up with (read about my blog post, Chocolate Bundt Cake with Chocolate Ganache). It is an American-style butter cake in which leavening agents (baking powder and baking soda) and dairy product (sour cream) are included. In order to compensate for the moisture loss due to reduced sugar, invert sugar and oil were partly implemented into the recipe. If you have been following my blog you may notice that I almost use the two-stage mixing method exclusively for my butter cakes and cupcakes. With this method, all dry ingredients were initially mixed with fats, then followed by remaining wet ingredients. I like this method better because the process is so much faster and it produces a cake that is much more tender than one prepared with the traditional creaming method, just not as high.
這是EC的第二個朱古力酸忌廉蛋糕食譜(另外的請參考朱古力圓環蛋糕配朱古力淋醬)。這款美式牛油蛋糕內含膨鬆劑(泡打粉和梳打粉)及乳製品(酸忌廉),為了避免減糖而做成蛋糕口感變乾,EC加進了轉化糖與液體油保濕,因此蛋糕組織鬆軟之餘入口也不會乾巴巴的。倘若有留意EC的網誌,不難發現其中牛油蛋糕及杯子蛋糕皆以two stage mixing method (兩步攪拌法)製作。兩步攪拌法先將油脂與所有乾粉類(包括糖)混合,最後才分次加入濕性材料拌勻,製作流程方便快捷,蛋糕體積雖比傳統糖油攪拌法的略小,組織卻更鬆軟細密。

This time I prepared my cake with the creaming method as per the request of a reader. For me there are three tips to successful butter cakes (if you don’t like to read or think I’m a chatterbox then feel free to jump right into the recipe). First would be the temperature of butter. “Soften the butter at room temperature” is a bit ambiguous and misleading as we all live in different regions and countries with various climates. During creaming the sugar crystals are cutting into the fats to create air pockets. When heated in the oven, these air pockets will expand and cause the cake to rise. Butter that is too cold won’t mix easily with the sugar to drive in air. Butter that is too warm or soft, on the other side, won’t be strong enough to maintain the air pockets so will collapse while other ingredients are added. A cool room temperature of about 60℉/20℃ would be ideal. Cutting the butter into small cubes after removal from the refrigerator will speed up the softening process. The butter is ready to be used when it is still cold but you can make a small imprint after pressing on it gently with a finger. The most reliable way is to use an instant read thermometer. My second tip refers to the emulsification of water and fats when egg is being incorporated into the sugar-butter mixture. Eggs should be added slowly and gradually so patience is the key. If mixing with a stand mixer, eggs may be added one at a time. With hand held electric mixer which is less powerful, eggs may first be beaten slightly then added a tablespoonful a time in order to prevent separation. Also make sure to use room temperature eggs or else the butter will harden and curdle once the cold egg is added. Last, but not least, avoid overmixing the batter. Gluten, which toughens the cake, will develop once the proteins in the flour interact with the liquids. In order to minimize gluten formation, mix gently and finish mixing as soon as possible. Incorporating the dry and wet ingredients alternately to the batter will help to reduce the amount of mixing time. Once the batter is smooth and just combined, the pan is ready to be filled.

One other technique that I implied here is about the blooming of cocoa powder. Blooming the cocoa powder simply means dissolving the cocoa powder into hot liquids. I used boiling water here but sometimes coffee and oil are used in other recipes. This extra step intensifies the cocoa powder aroma, making it more flavorful. Adding a small amount of espresso powder or vanilla extract can also enhance the cocoa powder flavor.

Chocolate Sour Cream Bundt Cake

For 6-cup bundt pan


175 g cake and pastry flour
25 g unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100 g granulated sugar
1 Tbsp invert sugar syrup, honey, maple syrup or white corn syrup
140 g unsalted butter, softened
30 g grapeseed oil
3 large eggs
120 g sour cream
2 Tbsp boiling water
1 tsp vanilla bean paste or pure vanilla extract

For greasing the pan
1/2 Tbsp cake and pastry flour
1/2 Tbsp grapeseed oil

Notes: The eggs I use are about 55 g each without shells.


低筋麵粉 175克
無糖可可粉 25克
泡打粉 1茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
細砂糖 100克
自製轉化糖漿/粟膠/楓糖漿/蜜糖 1湯匙
無鹽牛油(放軟) 140克
葡萄籽油 30克
大蛋 3隻
酸忌廉 120克
熱水 2湯匙
雲尼拿醬或純雲尼拿香油 1茶匙

低筋麵粉 1/2湯匙
葡萄籽油 1/2湯匙


Directions 做法

To grease the pan, mix together half a tablespoon each of flour and oil in a small bowl until smooth. Brush the inside of pan with mixture using a pastry brush. Preheat oven to 325ºF/160ºC.

In another small bowl, bloom cocoa powder by mixing it with boiling water and stir until smooth. Stir in vanilla and set aside to cool. Sift together the flour, salt, baking powder and baking soda into a large mixing bowl and whisk well to combine.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar then beat on medium speed until pale and fluffy, about 3 minutes. Stop mixer to scrape down the sides of the bowl if needed.

Add the eggs one at a time. Beat with medium speed until fully Incorporated between each addition, scraping the sides of the bowl as needed. Then beat in the oil and syrup until smooth.

With mixer running on low, alternately add flour mixture in three parts and remaining wet ingredients (sour cream and cocoa mixture) in two parts, beginning and ending with flour mixture. Scrape down the sides of the bowl if needed and beat until just blended. Batter should be thick and creamy.

Spoon batter into the prepared pan, filling it about 3/4 full. Tap pan on the countertop several times to release large air bubbles then smooth top with a spatula. Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 35 to 40 minutes. Adjust oven temperature and baking time accordingly for your own oven.

Cool in pan for 10 minutes. Unmold and invert cake then transfer to a wire rack to cool completely. For best flavor, let the cake sit overnight to develop flavor. Slice cake and lightly toast in the oven the next day before serving.
出爐十分鐘後脫模取出蛋糕,反轉蛋糕移到鋼架完全放涼 ,讓蛋糕休息熟成過夜,隔天才切片翻烘享用味道更佳。

Sprinkle with powdered sugar before serving if desired.
食用前可洒上糖粉裝飾 。

If you want to republish this recipe, please link back to this post.

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