Ingredients
The following ingredients have 4 Servings
- 3/4 cup (2 1/2 oz) natural unsweetened cocoa powder (not Dutch processed)
- 6 oz bittersweet chocolate (chopped)
- 1 tsp espresso powder
- 3/4 cup water (boiling)
- 1 cup sour cream (room temperature)
- 1 3/4 cups (8 3/4 oz) all-purpose flour
- 1 tsp table salt
- 1 tsp baking soda
- 12 tbsp (1 1/2 sticks) unsalted butter (room temperature)
- 2 cups (14 oz) light brown sugar (packed)
- 1 tbsp vanilla extract
- 5 large eggs (room temperature)
- powdered sugar for dusting
Instruction
- Preheat oven to 350F. Grease a standard 12-cup bundt pan with baking oil spray.
- Combine cocoa, chocolate, and espresso powder into a large glass mixing bowl. Pour boiling water over and quickly whisk until smooth.
- Allow mixture to cool to room temperature. Whisk in the sour cream.
- In a small bowl, whisk together flour, salt, and baking soda.
- In a stand mixer, beat butter, sugar, and vanilla on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition. Scrape down bowl as needed.
- Reduce speed to low. Add about one third of flour mixture and half of the chocolate mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of the remaining chocolate mixture. Add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared bundt pan. Bake about 45-50 minutes or until toothpick inserted comes out with only a few crumbs clinging. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.
- Let cake cool completely before dusting with powdered sugar.
