Budín de Chocolate
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
3 hrs
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Total Time
4 hrs 5 mins
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Servings
12
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Calories
459 kcal
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Course
Dessert
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Cuisine
Argentinian, Paraguayan
Budín de Chocolate
Description
Budín de Chocolate harmonizes strong chocolate elements including natural cocoa powder and bittersweet chocolate melted with coffee and sometimes espresso powder, which enhances its depth. Sour cream adds moisture and tenderness, preventing the cake from becoming dry despite its dense character. The batter incorporates softened butter and brown sugar beaten until fluffy, then eggs and a balanced mix of all-purpose flour, baking soda, and salt are folded in to provide structure and leavening. Proper preparation of the Bundt pan with butter and cocoa powder ensures a smooth release and an appealing outer texture.
The cake, baked at 350°F in a lower-middle oven rack position, develops a rich crust and a moist inside. Its chocolate intensity works well dusted with confectioners' sugar just before serving, which adds subtle sweetness and visual contrast. Budín de Chocolate can be served as a dessert or an indulgent snack, complementing coffee or tea. The slight bitterness from cocoa and espresso powder balances the sweetness from brown sugar and sour cream, creating a nuanced chocolate experience.
Storing the cake in an airtight container preserves its freshness for several days at room temperature or longer in the refrigerator. Make-ahead baking 1-2 days in advance improves flavor melding and convenience. The cake also freezes well when wrapped tightly, making it versatile for preparation ahead of time.
Ingredients
For the Budín de Chocolate
- 64 grams natural unsweetened cocoa powder plus 1 tablespoon for the pan, ¾ cup
- 12 tablespoons butter cut into 12 pieces and softened, plus 1 tablespoon for the pan, unsalted
- 170 grams bittersweet chocolate 6 ounces, chopped
- 1 teaspoon instant espresso powder (optional)
- 177 ml coffee leftover or boiling water, ¾ cup
- 240 grams sour cream full-fat, room temperature, 1 cup
- 248 grams all-purpose flour 1¾ cups
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 397 grams light brown sugar 2 cups
- 1 tablespoon vanilla extract
- 5 egg room temperature, large
- confectioners' sugar (optional)
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
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days to maintain freshness.
- Prepare the cake 1-2 days ahead and store it wrapped tightly at room temperature, dusting with confectioners' sugar just before serving.
- For longer storage, wrap the entire cake or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months; thaw at room temperature before serving.
User Reviews
Overall Rating
5
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