2 1/2 c All-Purpose Flour 2 c Granulated Sugar
3/4 c Unsweetened Cocoa Powder, 4 lg Eggs — At Room Temperature
Nonalkalized 1 tb Vanilla Extract
1/2 ts Baking Powder 1 c Sour Cream — At Room
1/2 ts Baking Soda Temperature
1/2 ts Salt Confectioner’s Sugar — For
1 c Unsalted Butter — At Room Dusting Top(Opt)
Temperature
1. Preheat oven to 325 F. Lightly butter a 12-cup Bundt or fluted tube
pan. Lightly dust with flour and tap out excess.
2. In a large bowl, stir together flour, cocoa powder, baking powder,
baking soda, and salt. In another large bowl, using a hand-held
electric mixer, beat together butter and sugar until combined. One at
a time, beat in eggs, beating well after each addition. Beat in
vanilla. In three additions each, beat in flour mixture and sour
cream, beating until just combined.
3. Scrape batter into prepared pan and spread evnely. Bake for 60 to
70 mins, or until a cake tester inserted in center comes out clean.
4. Remove pan to a wire rack and cool for 10 mins. Carefully invert
cake onto rack and cool completely. Dust top of cake with
confectioners’ sugar, if desired. Store completely cooled cake in an
airtight container at cool room temperature.
This cake freezes well.
Makes 16 to 20 servings.
NOTE: This cake is great for snacking. It becomes the basis for other
recipes like Chocolate Tiramisu. Serve it by topping a slice with a
scoop of ice cream and a healthy drizzle of chocolate sauce.
Yields
16 servings
