Number Of Ingredients 18 Steps:
Preheat the oven to 325°F. Move the rack to the bottom third of the oven. Spritz a 10 x 5 inch loaf pan with baking spray or butter and flour. Set aside. Using a whisk, sift together the flour, pudding mix, cocoa, salt, baking powder and baking soda in a medium-size mixing bowl. In a separate bowl, use an electric mixer to cream together butter, granulated sugar, brown sugar, vanilla and almond extracts. Beat for 3 minutes until creamy and light beige in color. Add the eggs one at a time beating well after each addition. Add the sifted dry ingredients alternately with the sour cream. Beat on medium speed until combined. Stop and scrape the sides of the bowl periodically. After all ingredients are added, increase the mixer speed and beat just until fully combined. The batter will be stiff. Spread evenly into loaf pan. Bounce on the counter a couple of times to settle the batter in the pan. Bake for 1 hour 20-25 minutes or until a cake tester inserted into the center shows moist crumbs. Cool in pan for 20 minutes, then remove to a cooling rack to cool completely. Wrap tightly and store overnight. [The flavor of the cake intensifies after resting] To make the glaze: Melt the milk chocolate chips and heavy cream in the microwave on 50% power stopping to stir every 20 seconds. Repeat until smooth, then mix in corn syrup and almond extract. Stir until combined. Drizzle over cooled cake. Store leftovers in an airtight container at room temperature.
Time 1h25m Number Of Ingredients 15 Steps:
Preheat the oven to 325°F. In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3-5 minutes or until light and fluffy. Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition. Mix in sour cream until well combined. Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix. Carefully pour in boiling water and gently mix to combine (don’t splash any onto yourself!). Mix only until the batter is fully combined. Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles. Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.
Time 20m Yield 16 Number Of Ingredients 8 Steps:
Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan. Using an electric mixer, cream together the butter, sour cream and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla. In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
Yield 10 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Time 1h30m Yield 20 servings. Number Of Ingredients 9 Steps:
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners’ sugar if desired.
Time 1h45m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Cream sugar and butter until light. Add soda and vanilla. Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used. Add cocoa and sour cream. Mix until just blended. Pour into greased and floured tube cake pan. Bake at 325° for 1 1/2 hours or until done.
Time 4h5m Yield 12 Number Of Ingredients 11 Steps:
Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.
Time 2h Yield 12 serving(s) Number Of Ingredients 10 Steps:
Position a rack in the center of the oven; preheat oven to 325°. Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour. Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, add it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. Scrape batter into the prepared pan and smooth the top. Bake the cake for 65-75 minutes, until a cake tester comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and let cool completely. Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
