Chocolate sour cream bundt cake from Cook's Illustrated Annual Edition 2004 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tangy whipped cream; Lightly sweetened raspberries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 19, 2019

    A very nice chocolate cake - good strong chocolate flavor and moist. I've made it a few times and have found that it moves quickly from seeming underbaked to being overbaked. If overbaked, the chocolate flavor's not as strong and it seems a bit dry, so I keep a close eye on it. Definitely use bittersweet vs. semisweet chocolate (as specified in the recipe) - the flavor difference is noticeable. The recipe also very specifically calls for natural cocoa powder, but I've had it turn out well with alkalized/dutch-processed cocoa powder, too. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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