I was really in the mood for something homey and old fashioned this week.  It was a long week and I my mind was going in a million directions and I couldn’t quite settle down and relax and I thought since this was a free choice week, a bundt cake might just be the ticket to a relaxing afternoon.  Shall we bake? 

Melt the chocolate and set aside until needed.  Mix the egg yolks, 1/4 cup sour cream and vanilla and set aside until needed.  In the bowl of a stand mixer add the flour, sugar, baking powder, baking soda and salt and blend a few seconds until combined.  Add the remaining sour cream and butter and mix until moistened.

Adding the butter and sour cream

Raise the speed and blend for 1 1/2 minutes,  Add the egg mixture in 2 additions beating about 20 seconds between additions. 

Adding the egg mixture

Remove about a third of the batter to another bowl and stir in the melted chocolate.  

The completed yellow batter

The completed chocolate batter

Spoon a third of the yellow batter into the prepared bundt pan.  Add dollops of the chocolate batter.  

Combining the two batters

Add another third of the yellow batter and then the rest of the chocolate batter and finish with the remaining yellow batter. Smooth the top and then using a teaspoon swirl through the batter in a wave patter but not going all the way through to the bottom of the pan.  

Marbleing the two batters

 Bake in a 350 degree oven for 50 – 60 minutes or until the cake tests done.  Cook in the pan on a rack for 10 minutes and then unmold the cake and cool completely. 

Ready to bake

The baked cake

Make the ganache.  Again I ignored Rose’s instructions and did it my own way.  Chop the chocolate and put it in a bowl.  Heat the cream and pour it over the chopped chocolate. Allow it so stand a few minutes and then stir until the chocolate is completely melted and smooth. Stir in the cognac. Drizzle the ganache over the cooled cake and serve. This cake was delicious. Not too sweet and perfect with coffee or tea and a good book. 




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