Chocolate Sour Cream Bundt Cake

Name: Chocolate Sour Cream Bundt Cake
Yield: Serves 12 to 14
Ingredients: 3/4 cup (2¼ ounces/64 grams) 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 (170 grams), bittersweet chocolate, chopped; 1 teaspoon, instant espresso powder (optional); 3/4 cup, boiling water; 1 cup, sour cream, room temperature; 1 3/4 cups (8¾ ounces/248 grams), all-purpose flour; 1 teaspoon, table salt; 1 teaspoon, baking soda; 2 cups packed (14 ounces/397 grams), light brown sugar; 1 tablespoon, vanilla extract; 5 , large eggs, room temperature; , Confectioners' sugar (optional)

Desserts or Baked Goods
Chocolate
Cakes

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

Tired of great-looking chocolate Bundt cakes that are bland and boring? So were we. Our ideal cake would be moist, rich with chocolate flavor, and attractive.

SERVES 12 to 14

TIME 1½ hours, plus 3½ hours cooling

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