gotta get baked. I don’t know how I met Kayle but I’m so glad I did. We’ve been following each other’s blogs and chatting online for about a year and a half now and I’m so honoured to call this amazing lady a friend. Now, if you’re a regular reader of The Cooking Actress, I don’t really have to sing her praises cause you already know how awesome she is but I’m going to anyways. Kayle is incredible sweet, lovely, funny, warm, thoughtful and talented. I look forward to her Something Saturdays posts every week because of the warm, genuine way that Kayle writes: it feels like I’m just catching up with a good girlfriend over coffee. I laughed while watching Kayle on Rock Star Café, which is an awesome series (I highly recommend you watch it if you haven’t already). And this lady is the queen of cookies. And browned butter. I started using browned butter after reading Kayle’s how-to guide on making it and I haven’t looked back. My life was changed for the better, people!
Sour Cream Chocolate Coffee Crisp Bundt Cake
- 1 cup unsalted butter
- ½ cup cocoa powder (I used black Dutch cocoa powder)
- 2 packets Starbucks VIA instant coffee (or 2 tsp instant coffee)
- 1 tsp salt
- 1 cup water
- 2 cups all purpose flour
- 1 ¼ cup sugar
- 1 ½ tsp baking soda
- 2 large eggs, room temp
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups crushed Coffee Crisp chocolate bars (approximately 5 bars)
- 1 cup mini chocolate chips
- 4 ounces dark chocolate, finely chopped
- ½ cup whipping cream or heavy cream
- 2 tbsp unsalted butter
- Preheat oven to 350 degrees F. Butter a 10-cup Bundt pan and cover with cocoa powder. Turn bundt pan upside down and pat the bottom to remove excess cocoa. Set aside.
- In a small saucepan, combine the butter, cocoa powder, salt, instant coffee and water. Place over medium heat. Cook, stirring, until all the ingredients are melted and combined. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the flour, sugar and baking soda. Add half the liquid mixture and whisk until completely blended. The mixture will be thick at this point. Add the remaining liquid mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the sour cream and vanilla until the batter is smooth. Add the chocolate chips and crushed Coffee Crisp and stir until combined.
- Scrape the batter into the prepared pan and bake until a cake tester comes out clean, approximately 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let the cake cool completely before topping with ganache.
- Place the chopped chocolate into a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it simmers. Don’t let it come to a rolling boil. Add half the hot cream to the chocolate and stir. Add the rest of the cream and stir until all the chocolate has completely melted. Add the butter and stir until it has completely melted and combined with the chocolate.
- Allow the ganache to cool slightly, approximately 20 minutes, then pour over top of the bundt cake. If desired, top the ganache with crumbled Coffee Crisp.
*drooool* chooooocolate!!! Thank you SO much Nancy-you're the absolute sweetest!
Since she's so sweet, you need to follow gotta get baked !!