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15Ingredients
80Minutes
1640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup Dutch-processed cocoa powder
- 6 oz. bittersweet chocolate (finely chopped)
- 1 tsp. instant espresso
- 3/4 cup boiling water
- 1 3/4 cups all purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup sour cream (at room temperature)
- 12 Tbsp. unsalted butter (at room temperature)
- 2 cups light brown sugar (packed)
- 1 Tbsp. vanilla
- 5 large eggs (at room temperature)
- 1/2 cup heavy cream
- 2 tsp. corn syrup
- 4 oz. semisweet chocolate (chopped)
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NutritionView More
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1640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1640Calories from Fat800 |
% DAILY VALUE |
Total Fat89g137% |
Saturated Fat53g265% |
Trans Fat |
Cholesterol435mg145% |
Sodium1110mg46% |
Potassium1090mg31% |
Protein22g |
Calories from Fat800 |
% DAILY VALUE |
Total Carbohydrate211g70% |
Dietary Fiber11g44% |
Sugars150g |
Vitamin A45% |
Vitamin C2% |
Calcium25% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Anita M. 4 years ago
Used a Nordicware Vintage Star bundt pan for this. There was extra batter. With 4 minutes mixing butter and sugar, then 5 (!!) eggs added individually while beating, this batter became a bit fluffy. No problem, but this made it difficult to eliminate the bubbles. Per many instructions, I did NOT use a cooking spray and instead used carefully and thoroughly applied butter and cocoa powder, then when filled with batter I tapped it several times on a towel on the counter, but even though the form came out beautifully, there were noticeable holes. A thick glaze would cover them, but I opted to skip the glaze to taste the cake, which was very nice, very cocoa-y. Not as super-soft as a pan cake, where it sticks to your teeth, so a glaze or sauce or ice cream would be a nice addition. 50 minutes was just right in the oven, and remember to cool for only 10 minutes, then invert. Too soon and it will break, too long and it will stick. Don't glaze until COMPLETELY cool. Total prep, cook and cooling time is going to be much longer than 80 minutes, you need to mix boiling water with the cocoa and chocolate, then let that cool before adding it to the batter, then the cooling afterward.