This rich chocolate sour cream Bundt cake is splashed with a little dose of coffee, and is truly a dreamy, decadent dessert that you will have a difficult time forgetting!
8ouncesunsalted butter, (2 sticks) plus more for the pan for greasing
1ounce (1/3 cup) Dutch process cocoa powder
1teaspoonkosher salt
6ounces (3/4 cup) water
2ounces (1/4 cup) brewed coffee
9ounces (2 cups) all-purpose flourplus more for the pan
1cupsugar
1teaspoonbaking soda
2large eggs
½cupsour cream
1teaspoonpure vanilla extract
Confectioners sugarfor dusting (optional)
Instructions
Heat oven to 350°F (325°F if using a dark nonstick or a silicone baking pan) Butter and flour a 10- or 12-cup bundt pan and set aside.
In a small saucepan over medium heat, combine the butter, cocoa powder, salt, water, and coffee. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla extract until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Place pan onto a cooling rack and allow the cake to cool in the pan for 15 minutes, then invert onto a rack and allow cake to cool completely.
Lightly dust cake with confectioner's sugar or garnish as desired.