Chocolate Almond and Cream Cheese Bundt Cake

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March 1st, 2012
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I woke up one morning this week with the firm intention of making my first bundt cake ever. I have had my eye on this recipe for more than a year. I decided today was the day I would make it.
 
So many things went wrong with this project (yes, I call it that). I must’ve searched about 2 hours before I found my bundt pan (ironically it was in the place where I first looked *insert sigh here*). After starting the batter, I realized I didn’t have enough sour-cream, so added some heavy cream and cream cheese. Then when it came time to work on the ganache, I realized I had used all my cream for the batter. So I went with a cream cheese icing instead – gaddam! such a wise decision!
 
The result was pretty good but it was not a cake in the conventional sense. It had the consistency of a brownie, which is fine I guess… I will not admit defeat.
 

Chocolate Almond and Cream Cheese Bundt Cake

Ingredients:

For the cake

  • 6 oz. bittersweet chocolate, melted and cooled slightly
  • 2 ¼ cups flour
  • 1 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1½ cups sour cream

For the icing

  • 4 oz. cream cheese
  • 2 ½ tbsp. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 ¾ cups icing sugar, sifted
  • 1 tbsp milk

Directions:

To make the cake

  1. Preheat the oven to 325˚F and grease 10 inch Bundt Pan.
  2. On a double-boiler, melt chocolate and remove from heat.
  3. In a medium bowl, sift and combine the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a mixer bow, beat butter and sugar until light and fluffy (5 minutes). Mix in the eggs, vanilla and almond extract.
  5. Add the dry ingredients alternating with the sour cream (starting and ending with the dry ingredients).
  6. Mix in melted chocolate and pour into the pan.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool for 10 minutes and invert onto cooling rack.

To make the cream cheese icing

  1. Beat the cream cheese and butter on medium-high speed until smooth (4 minutes).
  2. Mix in the vanilla extract.
  3. Gradually add in the confectioners’ sugar until totally incorporated and smooth.
  4. Mix in the milk and pour icing on the cake.

** Warning: this makes a lot more icing that you need but it’s so yummy, I’m sure it won’t go to waste.

Adapted from Annie’s Eats who adapted it from: Williams Sonoma

 

One Response to Chocolate Almond and Cream Cheese Bundt Cake

  1. Gen says:

    This. Cake. Was. AWESOME!!!

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