Ingrédients pour Black Forest Chocolate Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 4 large eggs
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- Dried Cherries
- Powdered sugar, for dusting
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Comment préparer Black Forest Chocolate Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup semi-sweet chocolate chips and 1 cup maraschino cherries, drained.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
95g
Fat
60g
Carbs
12g
