Chocolate Truffle Sour Cream Bundt Cake: Kaye Wilkinson Barley guest blog

As many of you know I have several blogs. I blog about crime fiction at Mystery Fanfare, I blog about chocolate here on DyingforChocolate and I blog about team building at TeamBuilding Talk. 

My worlds often collide, and today is one of them. Kaye Wilkinson Barley  blogs about mysteries and crime fiction at Meanderings and Muses--and she loves chocolate! Last January she guest blogged here on Dying for Chocolate with a fabulous recipe for Chocolate Walnut Pound Cake. You're going to love this recipe, too, for Chocolate Truffle Sour Cream Bundt Cake. Kaye is the Bundt Cake Queen! Thanks, Kaye, for stopping by again!

Kaye Wilkinson Barley:

I don't really do a lot of cooking.  I'm not overly fond of cooking, and I'm not all that good at it.
But I do love to bake.  Husband Donald and Wonder Corgi Harley and I live in a very rural neighborhood in the North Carolina mountains.
We're a small, close knit neighborhood.  And we all love to eat.
We get together fairly often for pot luck meals and since everyone else cooks so well, I just leave them to it and I bring a dessert.
Usually a pound cake or a bundt cake; and usually chocolate.
Who doesn't love chocolate?!
This was my first try with the Chocolate Truffle Sour Cream Bundt Cake and wouldn't you know it; I left out an ingredient (which I've noted in the recipe below).
But, you know what?  It didn't matter!  The cake was divine and was a huge hit, so probably that missing ingredient will be permanently scratched from my version of the recipe.
Enjoy!  with or without that missing ingredient!

Chocolate Truffle Sour Cream Bundt Cake
(Modified version of recipe originally from Sur La Table)
...
Ingredients:
 2 ½ cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder (Valhrona)
1 teaspoon espresso powder
1 teaspoon baking soda
½ teaspoon salt (do not use kosher salt)
3 sticks (12 ounces) unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 teaspoon pure vanilla extract
1 cup sour cream at room temperature
1 cup boiling water (note: This is the modification. I forgot to add this cup of boiling water and the cake still turned out wonderfully, so I'm not even sure what the point of it is.)

Chocolate truffle mixture:
2 teaspoons unsalted butter, melted
¼ teaspoon pure vanilla extract
½ teaspoon unsweetened Dutch process cocoa
2 teaspoon powdered sugar
6 ounces bittersweet chocolate coarsely chopped
Powdered sugar for dusting

Procedure:
Preheat oven to 350 degrees. Butter a 12 cup capacity bundt pan and dust with 1 tablespoon cocoa powder. In a large bowl, using a triple sifter, sift the flour, cocoa powder, espresso powder, baking soda and salt. Whisk well and set aside.

In a standing mixer fitted with a paddle (I just used my hand mixer), beat the butter until creamy. Add the granulated sugar and beat at medium speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well for about 30 seconds, after each addition. Beat in the vanilla extract. At low speed, beat in the dry ingredients in 3 additions, alternating with two additions of the sour cream. Mix until ingredients are well incorporated. Gradually beat in the boiling water.

Prepare the chocolate truffle mixture by melting butter with vanilla. Sift cocoa with powdered sugar. Toss bittersweet chocolate with melted butter-vanilla mixture then add cocoa-sugar mixture and fold into the cake batter

Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for ten minutes on top of a wire rack. Turn the cake out onto the wire rack and cool completely. Dust it lightly with powdered sugar before slicing.