酸奶巧克力 Bundt 蛋糕 Chocolate Sour Cream Bundt Cake

什麼是 bundt cake 呀?? 在台灣, 很少見到這種甜點, 其實它只是一種圓環狀的常溫蛋糕, 吃起來口感類似 磅蛋糕(pound cake), 紮實而且帶有濃濃的奶油香, 是常見的美式甜點.

這份食譜是刊登在 Cooks Illustrated 雜誌, 在材料的選擇上, 特別選用了淡色細紅糖(light brown sugar) 和酸奶一起搭配, 所以蛋糕吃起來, 口感鬆軟, 不會太乾；在巧克力的材料選擇上, 選用了苦甜巧克力加上可可粉, 使得巧克力的滋味更加濃厚.

另一個秘訣是將常溫下的奶油和少許的可可粉混合均勻, 然後均勻的刷在蛋糕模內, 不但蛋糕容易脫模, 更增添了一層巧克力的美味.

Recipe from: Cooks Illustrated Magazine, January 2004

Using both cocoa powder and bittersweet chocolate, make this cake full of chocolate flavor; sour cream and light brown sugar, make it super tender and moist.

The new trick is mixing softened butter and cocoa powder to brush the bundt pan!! It worked beautifully!