Budín de Chocolate
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
3 hrs
-
Total Time
4 hrs 5 mins
-
Servings
12
-
Calories
459 kcal
-
Course
Dessert
-
Cuisine
Argentinian, Paraguayan
Budín de Chocolate
Report
Budín de Chocolate is a rich, moist chocolate cake traditionally baked in a Bundt or loaf pan, giving it a distinctive shape.It is a popular treat in South America, especially in Paraguay and Argentina, often enjoyed as an afternoon snack.
Share:
Ingredients
For the Budín de Chocolate
- 64 grams (¾ cup) natural unsweetened cocoa powder , plus 1 tablespoon for the pan
- 12 tablespoons unsalted butter , cut into 12 pieces and softened, plus 1 tablespoon for the pan
- 170 grams (6 ounces) bittersweet chocolate, chopped
- 1 teaspoon instant espresso powder (optional)
- 177 ml (¾ cup) leftover coffee or boiling water
- 240 grams (1 cup) full-fat sour cream, room temperature
- 248 grams (1¾ cups) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 397 grams (2 cups) light brown sugar
- 1 tablespoon vanilla extract
- 5 large eggs , room temperature
- confectioners' sugar (optional)
Add to Shopping List
Instructions
- Butter and dust all interior surfaces of a standard 12-cup Bundt pan with cocoa powder. Adjust the oven rack to the lower-middle position and heat the oven to 350°F (175°C).
- In a medium heatproof bowl, combine cocoa powder, chopped chocolate, and espresso powder (if using). Pour boiling coffee over the mixture and whisk until smooth. Let cool to room temperature, then whisk in the sour cream.
- In a second bowl, combine the flour, salt, and baking soda.
- In a standing mixer fitted with a flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
- Reduce speed to medium and add eggs one at a time, mixing for about 30 seconds after each addition and scraping down the bowl with a rubber spatula after the first two additions.
- Reduce to medium-low speed (batter may appear separated). Add about one-third of the flour mixture and half of the chocolate/sour cream mixture, mixing until just incorporated, about 20 seconds.
- Scrape the bowl and repeat, adding half of the remaining flour mixture and all of the remaining chocolate mixture. Finally, add the last portion of the flour mixture and beat until just incorporated, about 10 seconds.
- Scrape the bowl and mix on medium-low until the batter is thoroughly combined (about 30 seconds).
- Pour the batter into the prepared Bundt pan, being careful not to pour it onto the sides of the pan.
- Bake until a wooden skewer inserted into the center comes out with a few crumbs attached, 45 to 50 minutes.
- Cool in the pan for 10 minutes, then invert the cake onto a parchment-lined wire rack. Let cool to room temperature for about 3 hours.
- Dust with confectioners' sugar, transfer to a serving platter, and cut into wedges and serve.
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Make-Ahead: Bake the cake 1-2 days in advance and store it wrapped tightly at room temperature. Dust with confectioners' sugar just before serving.
- Make-Ahead: Bake the cake 1-2 days in advance and store it wrapped tightly at room temperature. Dust with confectioners' sugar just before serving.
- Freezing: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for a few hours before serving.
- Freezing: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for a few hours before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
