October 03, 2006


Some months ago,I bought a new heart shaped heavy aluminium bundt pan.A bundt pan has a tube in the centre, and high sides.Mine is about 3 inches in height.I so wanted to bake something in it, and this cake,that I got from joyofbaking seemed the perfect recipe for it:

Ingredients: 2 oz(55 grams semi-sweet chocolate

1 Tablespoon brewed coffee

2 ¼ cups (290 gms)cake flour

1 tablespoon plus 1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup(113 grams)unsalted butter

1 ¼ cups white sugar(granulated)

2 large eggs

2 teaspoons vanilla essence/extract

¾ cup(185 ml)sour cream

1/3 cup(80 ml)milk

Method: Preheat oven to 350F/180C.

Grease a 10 inch tube pan.A tube pan is one which has a central tube to facilitale even baking.The capacity of the pan must be around 12 cups.In order to check the capacity,pour water into it upto the rim and measure how much water it takes.

Boil water in a saucepan.Over the boiling water,place another bowl and melt the chocolate with coffee in this.Make sure the water does not touch the chocolate.

Sift together flour,baking powder,baking soda and salt.

Cream butter until soft, and then add sugar.Keep beating until light and fluffy.I like to powder the sugar as it dissolves much easier and the creamed mixture becomes much fluffier.

Beat each egg and add to the creamed butter.Beat well after each addition.Add vanilla essence to this.

Mix milk and sour cream.I used normal home made yogurt/curd.Incorporate flour into the butter mixture in three additions alternating with the milk and sour cream mix.

Remember to start with the flour and end with it as this makes for a much smoother mixture.

Pour half the batter into a separate bowl and add the melted chocolate to it.Stir well.

Place alternate spoons of white and chocolate batter in the pan.Pour the whole batter into it.Using a blunt knife or the handle of a long spoon,swirl the mixture once or twice.Don’t over do it,or the marble effect will be lost.

Bake for about 1 hour.Let the cake cool in the pan for 10 mins before removing the cake from it to cool completely.

This cake has a nice texture.I used normal All Purpose Flour/Maida as I could not find cake flour.Cake flour is a finer flour which is low in protein than normal all purpose flour.To substitute with all purpose flour,use 1 cup minus 2 tablespoons of maida for 1 cup cake flour.

I served this cake as it is.This would go well with ice-cream too.

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