SERVES 12
We prefer natural (or regular) cocoa here since Dutch-processed cocoa will result in a compromised rise. Because coating the Bundt pan with baking spray with flour will leave a whitish film on the baked cake, we prefer to coat the pan with a paste made from cocoa and melted butter, which ensures a clean release. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. The cake can be served with just a dusting of confectioners’ sugar but is easily made more impressive with Lightly Sweetened Raspberries and Tangy Whipped Cream (recipes follow). See the sidebar that follows the recipe.
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¾ |
cup (2¼ ounces) natural unsweetened cocoa powder, plus 1 tablespoon for pan |
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12 |
tablespoons unsalted butter, softened, plus 1 tablespoon, melted, for pan |
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6 |
ounces bittersweet chocolate, chopped |
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1 |
teaspoon instant espresso powder (optional) |
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¾ |
cup boiling water |
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1 |
cup sour cream, room temperature |
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1¾ |
cups (8¾ ounces) all-purpose flour |
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1 |
teaspoon salt |
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1 |
teaspoon baking soda |
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2 |
cups packed (14 ounces) light brown sugar |
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1 |
tablespoon vanilla extract |
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5 |
large eggs, room temperature Confectioners’ sugar |
1. FOR THE PAN: Mix 1 tablespoon cocoa and melted butter into paste. Using pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
2. FOR THE CAKE: Combine remaining ¾ cup cocoa, chocolate, and espresso, if using, in medium heatproof bowl, pour boiling water over mixture, and let sit, covered, for 5 minutes. Whisk mixture gently until smooth. Let cool to room temperature, then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
3. Using stand mixer fitted with paddle, beat 12 tablespoons butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate–sour cream mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.
4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake cake until skewer inserted in center comes out with few crumbs attached, 45 to 50 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then invert cake onto wire rack; let cool to room temperature, about 3 hours. Dust with confectioners’ sugar, transfer to serving platter, and serve.