Description
This rich and moist Chocolate Bundt Cake features a beautiful floral twist with a Hibiscus Cream Cheese Glaze. The cake combines deep cocoa flavors with a tender crumb, complemented perfectly by a tangy and subtly tart hibiscus-infused cream cheese glaze that adds color and elegance to this comforting dessert.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup hot water
For the Hibiscus Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons dried hibiscus petals
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and dust it with flour or use baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and remove any lumps.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract thoroughly.
- Add Sour Cream: Beat in the sour cream until the batter is smooth and well combined, which adds moisture to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined to keep the batter tender.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set. Then carefully turn out onto a wire rack and cool completely before glazing.
- Prepare Hibiscus Tea: In a small saucepan, bring the dried hibiscus petals and water to a simmer. Let it steep for 5 minutes to extract the flavor and color, then strain out the petals and cool the hibiscus tea.
- Make the Glaze: Beat the softened cream cheese in a bowl until smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt. Add 2 to 3 tablespoons of the cooled hibiscus tea until the glaze reaches a pourable consistency.
- Glaze the Cake: Drizzle the hibiscus cream cheese glaze evenly over the cooled cake, allowing it to flow over the sides for a beautiful, glossy finish.
Notes
- Dried hibiscus flowers provide a subtle floral tartness and a lovely pink hue to the glaze, enhancing both flavor and appearance.
- If dried hibiscus petals are unavailable, hibiscus tea bags can be used as a substitute to make the glaze.
- For an elegant presentation, garnish the cake with edible flowers or a light sprinkle of hibiscus powder.
