What inspired this chocolate whimsy? A recent trip to a kitchen supply store. There, all kinds of culinary gadgets begged to be rescued from their retail store oblivion. And among them was a castle-shaped Bundt pan. Here’s the recipe, which you can use for any 10-cup capacity Bundt pan:
Warning! This cake batter contains lots of cocoa powder and sour cream. It’s decadent, delicious, and de-lovely.
Amen.
I’ll give you the exact measurements in a copy-and-paste format in a moment. For now, just bear with me as I walk you through the entire cake-making procedure.
First, put some flour, cocoa, baking powder, baking soda and salt in an old-fashioned sifter set over a sheet of parchment or wax paper.
No such sifter for you? Put the ingredients in a fine-mesh sieve set over a bowl.
Sift twice. When you are finished, you should have a mountain of fine, fluffy, powder. The powder will resemble a construction site, minus a tanned, shirtless, and definitely muscular construction worker named Brick.
Next, fling two sticks (16 tablespoons) of softened, unsalted butter into the bowl of a standing mixer.
Beat the butter at medium speed until it is pale and creamy.
Then slowly add some granulated sugar…
And beat the mixture until it is light and fluffy.
A little at a time, add 4 beaten eggs. Beat each addition until fully incorporated into the batter – 10 seconds or so.
Then beat in some pure vanilla extract.
With the machine running at low speed, beat in one large spoonful of the flour mixture…
Followed by one large spoonful of sour cream.
Keep alternating the flour and sour cream, always beating each addition until it is thoroughly incorporated.
Whenย you are finished mixing, be sure to clean the paddle attachment.
With your tongue.
And spray its interior with this stuff.
Note: If you don’t wish to use my particular brand of baking spray, use whatever your conscience allows. But I can not guarantee that your cake won’t stick to the pan.
Scoop the batter into the mold…
And, using a blue spatula, spread the batter so the sides are about 1 inch higher than the center.
No picture of this next step, but it is important in order to remove air bubbles: Bang the pan firmly against your counter a few times.
I’ll admit that I neglected the bang-the-pan step. And as a result, my cake had quite a few tiny air bubbles. I hid them with confectioners’ sugar.
Bake until a toothpick inserted in the center of the cake comes out clean — about 1 hour.
Cool for exactly 10 minutes, not more, and not less.
Then lay a sheet of parchment or wax paper and a wire rack or a platter over the cake…
And invert the two.
Et viola — chocolate castle cake! As you can see, my work released from the pan with all of its fine details intact. I did not have to call Brick the Construction Worker to make repairs. And that’s too bad.
Here’s a side-view of the cake.
Let the cake cool completely before decorating. For Christmas, you might like to paint, with green icing, a wreath on the front door. You could even design some garlands ’round the turrets.
Before heading off to bed, I slid the cake onto a pedestal stand. Then I wrapped it in plastic, and popped it in the fridge.
The next morning, I discovered that snow had fallen on my castle. The snow, to my delight, brought out the architectural components of the structure.
I also discovered that a bird and a frog were admiring my work. Alas, they fled as I approached.ย Such skittish creatures, birds and frogs.
They were promptly replaced by a family of Fisher Price Little People.
Do you know this dreadful gang?
They bring Rover, their ill-tempered dog, anywhere and everywhere.
If Little People ring your doorbell, don’t let them in. They are the worst house guests you’ll ever encounter.
After they’d enjoyed one too many martinis, the mother and father vandalized my cake.
By “vandalized,” I mean they left my castle in ruins. If only the property had had a moat. A moat filled with crocodiles.
To console myself, I decided to feast on the battered remains.
And you know what? The ruins were delicious with the tiniest dollop of whipped cream.
Here’s the copy and paste:
Chocolate Castle Cake
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for one 10-cup capacity Bundt pan
2 1/4 cups all-purpose flour
1 cup good-quality unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups sour creamOptional: Confectioners’ sugar for dusting
Adjust the oven rack to the lower-middle position; preheat oven to 325ยฐF.
In a large bowl, or on a sheet of parchment or wax paper, sift together the flour, cocoa, baking powder, baking soda, and salt. Sift at least two times, to insure the ingredients are well blended.
In a standing mixer, beat the butter at medium speed until pale and creamy — about 30 seconds. Gradually add the sugar, and beat until the mixture is light and fluffy — about 4 minutes. Scrape down the bowl as needed. Add the eggs a little at a time, beating each addition until incorporated. Beat in the vanilla extract.
With the mixer running at low speed, add the flour mixture in increments, alternating with the sour cream, and finishing with the flour. Beat until just blended — do not over beat.
Thoroughly spray the interior of the cake pan with a high-quality baking spray (baking sprays contain flour). Scoop the batter into the pan. Then spread the batter so the sides are about 1 inch higher than the center. Bang the pan firmly against on a hard surface to reduce air bubbles.
Bake in the preheated oven until a toothpick inserted in the center comes out clean — about 1 hour.
Decorate with colored icings, candies, or whatever suits the occasion. Or, do what I do, and simply dust the whole structure with confectioners’ sugar. The sugar will bring out the architectural details of the cake.
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Related Posts:
House Tour Part 5: The Kitchen
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PattyM says
You are a riot! Great post!
Marilyn Elliott says
Is the center of the castle hollow? As in nothing there but empty space one might fill with strawberries or other fruit, or even scoops of ice cream?
Karin G says
Would this be excellent with gingerbread cake?
Kevin Lee Jacobs says
PattyM – ๐
Marilyn Elliott – In the center of the castle is a courtyard. A courtyard you could fill with strawberries, ice cream, or patio tables.
Karin G – Any gingerbread cake for a 10-cup Bundt pan will work with the castle pan. And what a good idea for Christmas.
Lisa F says
Not only is this cool and beautiful, but it sounds absolutely delicious! And not as intimidating as I first thought when you posted the pan from your magical trip to Different Drummers. Would be a fun Christmas dessert!
Durf says
This was hilarious!
Rosalinde says
I made this today in a regular Bundt pan and it is wonderful! In fact it’s the perfect Bundt cake recipe I have been searching for for years. Rich, rich chocolate, great texture and as a bonus it smells divine. I have never had a failure from any recipe Kevin Lee Jacobs has shared with us – he is the man! He is becoming my go-to for every occasion I need an idea for something delicious. Thank you for another great one .
Sharon says
Nearly spit out my coffee @ the Little People.
I love how the cake looks, and I just happen to have the same bundt pan, just one of the many things my husband brought to our shared domicile.
Sheila says
ditto on Rosalinde’s comment! ๐
Angela Willis says
You made me laugh so hard! I love the Fisher Price people! Played with them all the time when I was little! They would LOVE this cake! ๐
Heath Jacobs says
Awesome! I love it!
I promise to keep the little Fisher Price people away when I make my Chocolate castle Cake!
Heath
Marjean says
TINIEST dollop? I gained five pounds just looking at the photos. But it looks like you had fun storming the castle!!
Eliza J says
Made me laugh!!! If I made this, the cake would probably stick to the pan, but then again probably doesn’t matter … easily camouflaged. Very cool and love it! Give Lily a gentle head rub and a kiss ~ such a cutie.
Cary Bradley says
tiniest….. ??? hahahhahhaa! ๐ I can see you from here. ๐
gina gillispie says
laughing…I finally used my Halloween bat/ghost mold for jello-shots and just drug out my turkey mold…but your castle has me inspired beyond measure…how could I be so satisfied with flat stuff?
BjTreants says
Now Kevin Lee, you little ole rascal you!! You may have on your “big boy pants” – but you are still a little boy at heart ! And we all love you for it. This castle cake is – well – special ! You must have had a grin all over your face when it was coming together for you !
As far as this awesome “yard helper” you speak of ???? I hired one fellow to help with my yard and he somehow felt my yard equipment would have a better home with him-so he took some of it. (I could not be out there with him all the time, when he left I guess I needed to check the back of his truck.) So, must admit, this experience left me with a bad taste for getting another one in to help. My age and health just want let me do all I want and need to do around here. Himself is not able to lend much of a hand either. Well, here I have sung my” tail of woe” about my Southern yard job. Forgive me-I will just go back to enjoying your cake castle treat idea. Thanks for sharing Kevin Lee. May you and yours be safe & warn this winter. Keep sharing yourself with us – please ! BjT from NC
Terri says
Reading your post this morning left me with tears running down my face. You are so funny.
Your castle came out Great. I will have to look for one next time I visit the Kitchen store.
Loved the Little People who came to visit. I have just moved and I too had a family of Little People living amongst the boxes of toys which had been stored away from when my two girls where little. Moving brought back many fond memories of them playing with the Fischer Price Farm or House.The girls are both grown up and out of the house. But I do have my 2 year old granddaughter to play with the toys and read the same books that I read to her mother.
Happy Thanksgiving to you and everyone that reads your posts.
Josane says
I fell in love with this pan from your previous post. I ordered it off eBay and received it yesterday. My grand daughter told me she really wanted a castle cake for her June birthday. She wants a strawberry one. I was thinking of sitting it on top of another layer or two of cake to make it sit up higher and give us more servings for her birthday. Now you’ve shown us this recipe. Guess I’m going to get to practice getting ready for the birthday by making your winter castle. Thanks
Sheri says
Your castle rocks!
Edie says
Wow! Looks just like Winterfell!
Joann DeLeury says
Happy Thanksgiving Kevin and a big thank you for all the great recipes!!
Heidi Haas says
LOL you crack me up! I feel like a Lego Dracula would make this a great Halloween castle
Carolyn Contois says
So fun! A Camelot cake….
Linda says
Kevin, you are so funny! ๐ One of my daughters and her boyfriend watch Game of Thrones with a group of friends and they all bring a covered dish for their meal. I’m going to get her the castle bunt pan and she can make this fun dessert for the group!
Kate says
Thanks so much for this beautiful inspiring chocolate castle, Kevin! Just another reason that I’m so grateful to have you in my life and in my inbox. You make everything happier!
Have a wonderful Thanksgiving!
Love,
Kate
Patti Panuccio says
Thank you for another great Sunday email
Beverly, zone 6, eastern PA says
Your Fisher Price people look remarkably new and unspoiled!
They’re collectible like many other 70’s toys.
I dug one up in my garden a few weeks ago, a relic from the previous family that had 4 kids playing in this yard prior to 1990. He’s bald and a little mud-stained, but immediately became my tool-caddy mascot.
Margaret says
If you don’t want your cake to have that puffy top so your castle will sit flat, while the cake is still very warm and still in the pan, lay several layers of clean towels or paper towels over it and press it flat. You can make it come out of the oven flat by pinning a strip of folded and dampened towel around the top of the pan before you bake it. T-pins work well for this. You can buy something from cake decorating stores or websites made for this purpose.
Georgette says
You are one of the best illustrators ever!!!!!!!!!! and I love your recipes. Happy Thanksgiving to you and yours.
Noreen Wenger says
You are one funny guy! Love the humor. Very enjoyable.
Casey says
Can I use salted butter if I omit the add’l 1/2 tsp of salt called for in the recipe?
Kevin Lee Jacobs says
Hi Casey – Go ahead and use salted butter. No need to adjust the recipe. Enjoy the cake!