A few days ago a very dear friend of mine called me up to ask me if I was able to make a cake for a small gathering that she was hosting on Friday night. As we were chatting away I asked her if she had a preference, but I already knew that she was a chocolate lover. 🙂 So, two fantastic recipes popped into mind to choose from one was the Chocolate Almond Upside Down Cake or the Walnut – Chocolate Bundt Cake and the choice was obvious the latter. 🙂
So, I took out my pots and pans and all my other little gadgets and got to work on it yesterday morning. As I was making the cake I thought to myself ufff have to try the batter to see if its any good, as I mentioned previously me and chocolate not such a good mix hahahahaha, but what can I do!! I have to taste what I make and bake right! and so I did and it was good. 🙂 Popped it into the oven, cleaned up the kitchen and off I went to make my next recipe, which I will be posting tomorrow or Monday not sure yet. 🙂
You will see that there is a glaze on the cake…unfortunately, I have difficulties in NL finding some ingredients to make the recipes that I want too. I went to 3 different supermarkets and I could not find heavy cream, 🙁 so my glaze is store bought. But I have added the ingredients for the glaze, because I am sure it exists elsewhere. 🙂
Last night I took over the cake, and it was a success…I was very happy that everyone loved it!! 🙂 and I hope you do too…:)
Mary thank you very much for a lovely evening!! 🙂
2 cups softened butter
2 1/4 cups All-Purpose-Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 cup Cocoa Powder (unsweetened)
1/2 cup Milk
1/2 cup Sour Cream
1 1/2 cups Sugar
4 medium Eggs
2 teaspoons Vanilla extract
1 cup chopped Walnuts
1/2 cup Cocoa powder (unsweetened)
1 cup Heavy Cream
2 tablespoon Butter
In a large bowl add the flour, cocoa powder, baking soda, salt.
Whisk ingredients until all is nicely combined.
In a large bowl add the butter and sugar and beat until nice and fluffy…:)
Add the sour cream and milk.
Add in one egg and a time and continue beating, continue beating and add in 2 teaspoons of the vanilla extract.
Add in the chopped walnuts.
Continue combining by hand. Fold batter into bundt form, or a baking pan that you prefer and even out the batter.
Bake for 60 minutes at medium to high heat. I still use the knife to be absolutely sure that the batter has been baked. A few years ago had a small mishap with the cake batter tester. and I never used it again. 🙂
As for the glaze, mine is store bought but it really is very simple to make..just warm the heavy cream fold in the cocoa powder and butter and whisk until it has a soft smooth texture, once the cake has cooled off pour the glaze on slowly.