- 8 ounces unsalted butter, , (2 sticks) plus more for the pan for greasing
- 1 ounce (1/3 cup) Dutch process cocoa powder
- 1 teaspoon kosher salt
- 6 ounces (3/4 cup) water
- 2 ounces (1/4 cup) brewed coffee
- 9 ounces (2 cups) all-purpose flour, plus more for the pan
- 1 cup sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- Confectioners sugar, for dusting (optional)
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.
Recipe slightly adapted from Leite’s Culinaria