Chocolate Sour Cream Bundt Cake (Cook's Illustrated)

Published Aug. 11, 2010 at 7:50 p.m.
This is the best chocolate bundt cake from the geniuses at America’s Test Kitchen...It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet...The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving...Recipe is from Cook’s Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake. -- posted by blucoat


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