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1
Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the room-temperature (but still firm) unsalted butter.
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2
Pour 1/2 cup sugar into the pan, swirling the sugar in the pan so that the chimney and sides are covered well.
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3
Turn the pan upside down to remove any excess sugar and set aside.
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4
Sift together the flour, cocoa, baking powder, baking soda, and salt.
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5
Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed.
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6
Add the sugar and beat until the mixture is light and fluffy.
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7
Scrape down the bowl with a rubber spatula.
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8
Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
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9
Beating on low speed, add a third of the flour mixture and a third of the buttermilk.
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10
Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between.
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11
Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
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12
Pour the batter into the prepared pan.
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13
Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
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14
Cool the cake in the pan on a wire rack for about 20 minutes.
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15
Then turn it out onto the wire rack to finish cooling.
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16
To finish, dust the cake with cocoa or confectioners' sugar.
