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Author Notes: This decadent mix of chocolaty goodness, with a hint of coffee flavor, is perfect for your favorite sweet tooth this V-Day. Courtesy of Terra's Kitchen www.terraskitchen.com —tastytots17
- 2 cups Cake Flour
- 2/3 cup High quality cocoa powder
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Unsalted butter
- 1 1/4 cups Brown sugar
- 4 Eggs
- 1 1/4 cups Sour cream
- 5 tablespoons Cold brew coffee
- Butter coffee pour over (recipe to follow)
- Preheat the oven to 350°F.
- Generously grease a Bundt pan with butter (use a heart-shaped Bundt for Valentine’s Day). Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5 minutes). Add the eggs, one at a time, beating well and scraping down the bowl after each addition. Add the sour cream and coffee and mix until combined.
- Gradually add the dry JUST until incorporated.
- Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about 45-50 minutes).
- Remove the cake from the oven and pour Butter Coffee Pour Over mixture over the hot cake. Let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan onto a plate or cake stand. Remove the pan and dust with cocoa powder or powdered sugar before serving.
Butter Coffee Pour Over
- 1/4 cup Water
- 1/4 cup Brewed dark roast coffee
- 1/2 cup Butter
- 1/4 cup Sugar
- Add ingredients to a small sauce pan over low heat, stirring until all the sugar has dissolved. Set aside and allow to cool slightly.
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