Chocolate Sour Cream Bundt Cake

Name: Chocolate Sour Cream Bundt Cake
Yield: Serves 12 to 14
Ingredients: 3/4 cup (2 1/4 ounces) natural unsweetened, cocoa powder, plus 1 tablespoon for pan; 12 tablespoons, unsalted butter, cut into 12 pieces and softened, plus 1 tablespoon, melted, for pan; 6 ounces, bittersweet chocolate, chopped; 1 teaspoon, instant espresso powder (optional); 3/4 cup, boiling water; 1 cup, sour cream, room temperature; 1 3/4 cups (8 3/4 ounces), all-purpose flour; 1 teaspoon, table salt; 1 teaspoon, baking soda; 2 cups packed (14 ounces), light brown sugar; 1 tablespoon, vanilla extract; 5 , large eggs, room temperature; , Confectioners' sugar (optional)

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Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Cakes

SEASON 5

SERVES12 to 14

TIME1½ hours, plus 3½ hours cooling

has video

WHY THIS RECIPE WORKS

For a chocolate Bundt cake recipe that would deliver a cake that tasted every bit as good as it looked, with a fine crumb, moist texture, and rich chocolate flavor, we used both bittersweet chocolate and natural cocoa, dissolving them in bo...

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