Chocolate Bundt Cake

Source: Cook's Illustrated

Ingridents:

Cake Release:

• 1 tbsp butter, melted
• 1 tbsp cocoa

Cake:

• 3/4 cup (2 1/4 oz) natural cocoa
• 6 oz bittersweet chocolate, chopped
• 1 tsp instance espresso powder (optional)
• 3/4 c up boiling water
• 1 cup sour cream, room temperature
• 1 3/4 cup (8 3/4 oz) unbleached all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 2 cup (14 oz) packed light brown suger
• 1 tbsp vanilla extract
• 5 large eggs, room temperature
• Confectioners' sugar for dusting

Instructions:

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard Bundt pan. If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and expresso powder in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flout, salt and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar and vanilla on medium-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 and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed; add about one third of flour mixture and half of choclate/sour cream mixture and mix until just incorporated, about 30 seconds. Scrape bowl and repeat using half of remaining four mixture and all remaining chocolate mixture; add remaing 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.
   
4. Pour batter into prepared Bundt pan, Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
   
5. Cool in pan for 10 minutes, then insert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioner's sugar, transfer to serving platter, and cut into wedges.
   

Notes: