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1
Line your pan.
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2
Melt some butter (not the amounts in your recipe -- extra).
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3
Stir it together with some cocoa (again, extra) until a paste forms.
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4
Using a pastry brush, coat interior of standard 12-cup Bundt pan.
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5
Alternatively, use a cake release spray such as Baker's Joy.
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6
Adjust oven rack to lower-middle position and heat oven to 350F.
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7
Combine cocoa, chocolate and espresso powder in medium heatproof bowl.
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8
Pour boiling water over and whisk vigorously until smooth.
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9
Cool to room temp, then whisk in sour cream.
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10
Whisk flour, salt and baking soda in a second bowl to combine.
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11
In mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
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12
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.
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13
Reduce to medium-low speed (batter may appear separated); add about one third of the flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds.
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14
Scrape bowl and repeat using half of remaining flour and all of remaining chocolate mixture.
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15
Add remaining flour mixture and beat until just incorporated, about 10 seconds.
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16
Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
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17
Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
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18
Bake until wooden skewer inserted into middle comes out with few crumbs attached, 45 to 50 minutes.
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19
Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack, cool to room temp, about 3 hours.
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20
Dust with confectioner's sugar.
