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Chocolate sour cream bundt cake from Leite's Culinaria by Sam Mogannam and Dabney Gough

  • cocoa powder
  • heavy cream
  • sour cream
  • all-purpose flour
  • dark chocolate
  • butter
  • sugar
  • agave nectar

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Notes about this recipe

  • Eat Your Books

    Can substitute light corn syrup for agave nectar.

  • zorra on December 15, 2014

    Simple recipe transformed into a star in my new Nordic heritage bundt cake pan. Added 2 tablespoons espresso powder; we liked the flavor. Brushed pan with some "magic" mix of shortening, oil & flour (1 teaspoon each), rested it for 5 minutes after baking, then placed on steamy hot towel in sink for 10 seconds. Unmolded flawlessly. Skipped the glaze in favor of a powdered sugar dusting. Will make it again when we want a quick & easy cake.

  • ellabee on January 25, 2013

    Big plus: no mixer required.

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