Chocolate Port Bundt Cake #BundtaMonth

The problem with rainy days during hot months is that you´re either dressed for the rain or dressed for the very warm day. So you either get wet or very cranky due to an overload of clothes. I probably choose the worst of both worlds, overdressed and not a drop of water, since it stopped raining shortly after I left my house.
I know, I´m having very complicated issues today. So bear with me while I tell you about this bundt marvel I baked.

The theme for this month´s Bundt a Month is booze. Let´s say it´s my favorite theme by far. I love booze in cakes. Love it in an almost obsessive way. The proof is in the posts, remember this orange rum cake, or my lovely chocolate kahlua mini bundts, the spiced red wine velvet cake, toasted hazelnut loaf cake, or a late harvest citrus cake. Oh, and the lemon almond cake. Just to name a few.

So I´m taking full advantage of my bundt duties this month and will try to bake one each week. 

After all, it´s holiday season and what´s a celebration without some boozy spirit, right? 

I find that port makes a chocolate cake incredibly rich and deepens the flavor. The tangy boozy after taste is absolutely there. It depends a lot if you eat this cake still warm, like me, because the port hits you immediately. As the days pass it is more of a lingering flavor after the cake is gone. In my case it doesn´t last long.

I had already made this same recipe last week. It had a tunnel of sour cream and pecans, no port. It was gorgeous and so good. But I accidentally erased the pics. Really? Yes really. But it will get made again and I will share it because it is worth it. As a plain chocolate cake, as a chocolate port cake, and as a chocolate sour cream pecan cake. This recipe is a keeper.

For now, I´ve found my go-to chocolate bundt cake that is good plain or with so many additions and glazes.

The texture is velvety, I´m not kidding, it just melts in your mouth and the batter has a wonderful shiny, silky look after the last dry ingredients are added. 
And it unmolds like a charm, which, let´s face it, is the nightmare when it comes to bundt cakes. Like hoping your luggage didn´t open while waiting to claim it.

  

CHOCOLATE PORT BUNDT CAKE

adapted from Baking for all Occasions, by Flo Braker

¾ cup unsweetened cocoa powder

¼ cup warm water

½ cup Port wine

2 ¼ cups cake flour

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

6oz. (170g) unsalted butter, at room tº

1 ¾ cups sugar

3 large eggs

½ teaspoon vanilla extract

¾ cup sour cream, at room tº

Preheat oven to 350º. Butter or spray a bundt cake pan and coat it with fine dry breadcrumbs.

In a medium bowl, mix cocoa powder with water and port. Reserve.

In a large bowl beat butter and gradually add sugar. Beat until very creamy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Beat for 1 minutes after the last one is added.

Add vanilla and sour cream to chocolate mixture and mix.

Sift flour, baking soda, powder and salt. Add dry ingredients in three additions to butter mixture, alternating with chocolate mixture in two additions. Don´t worry if the batter looks a bit curdled at times.

Pour into prepared pan, smooth top and bake for 60 minutes or until a tester comes out clean. Let cool a few minutes and unmold on a wire rack. Let cool completely.

Dust with powdered sugar before serving.

We have the most amazing list of boozy bundts for you:

Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess

Bailey's and Buttershots Bundt Cake by Karen from In The Kitchen With KP

Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry

Chocolate Bourbon Mini Bundt by Holly from A Baker's House

Chocolate Port Bundt Cake by Paula from Vintage Kitchen

Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious

Madeira Pound Bundt Cake by Renee from Magnolia Days

Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life

Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic

Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles

Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog

Long Island Iced TeaCake by Deb from Knitstamatic

Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love

Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street

Vanilla and Bourbon Cake by Kate from Diet Hood

Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom