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1
Position a rack in the center of the oven; preheat oven to 325u00b0.
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2
Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
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3
Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
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4
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
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5
Gradually beat in the sugar.
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6
Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
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7
At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
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8
In a small bowl, stir the vanilla extract into the sour cream.
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9
If your mixer has a splatter shield attachment, add it now.
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10
At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
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11
Scrape batter into the prepared pan and smooth the top.
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12
Bake the cake for 65-75 minutes, until a cake tester comes out clean.
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13
Cool the cake in the pan on a wire rack for 15 minutes.
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14
Invert the cake onto the rack and let cool completely.
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15
Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
