CHOCOLATE SOUR CREAM BUNDT CAKE - NATALIA MACLEOD

For the pan:

1 tablespoon cocoa powder

1 tablespoon butter, melted

Cake:

3/4 cup natural unsweetened cocoa powder

6 ounces bittersweet chocolate, broken into pieces

1 1/2 teaspoons instant coffee granules

3/4 cup water, boiled

1 cup sour cream, room temperature

1 3/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon vanilla extract

5 eggs, room temperature

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups light brown sugar

Preheat oven to 350 degrees

Prepare the bundt pan by melting 1 tablespoon of butter and mixing the cocoa powder until smooth

Using a brush coat the inside of the bundt pan, this prevents the cake from sticking to the pan

In a bowl combine cocoa powder, chocolate, coffee granules with 3/4 cup boiling hot water, stir until mixture is smooth.  Set aside to cool.

In a separate bowl combine the flour, baking soda and salt

Beat the butter and sugar in a standing mixer or hand mixer until light and fluffy, then add vanilla and beat for another 2 minutes.  Slowly beat in one egg at a time until each egg is incorporated into the batter about 30 seconds.

Stir the sour cream into the cooled chocolate.  Slowly beat one third of the flour mixture into the butter/egg mixture and half the chocolate mixture until combined then add another third of the flour mixture, once combined add remaining half of the chocolate mixture and finish with the remaining third of flour.

Fold batter with a spatula making sure to scrape bottom and sides of the bowl and pour batter into bundt pan.  Bake for 40-45 minutes, test with cake skewer, the skewer should have a few crumbs attached.  Let the cake cool 15 minutes before inverting onto a cooling rack where it should cool at least 2 hours before serving.  This cake may be frozen and will keep in the freezer for up to one month.