Chocolate Pecan Bundt Cake

CHOCOLATE PECAN BUNDT CAKE W/ CHOCOLATE ALMOND GLAZE

 I made this yummy cake yesterday for Memorial Day Family Time. It was a hit. Not overly sweet. Just the right amount of chocolate and the pecans give it a little something extra.

What You'll Need:

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

 

FOR THE GLAZE

3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

1/4 teaspoon Almond extract

Directions

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan ( I use Pam for Baking). Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl (set aside).
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Lower the speed to the lowest notch and add flour mixture, alternating with milk mixture, ending with flour. Fold in pecans with spatula. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack.
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and mix until smooth. Add almond extract. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.