Chocolate Sour Cream Buttermilk Bundt Cake

Ingredients

• 8.8 oz all purpose flour 
• 1 teaspoon baking soda 
• 13 tablespoons butter 
• 0.5 cup buttermilk 
• 0.8 cup natural cocoa powder unsweetened (natural, not Dutch processed)
• 5  eggs room temperature
• 1 teaspoon espresso powder instant
• 14 oz brown sugar light packed
• 1 teaspoon salt 
• 6 ounces semi-sweet chocolate chopped
• 0.5 cup cup heavy whipping cream sour
• 1 tablespoon vanilla 
• 0.8 cup water boiling

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• skewers
• kugelhopf pan

Directions

1. Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
2. Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream and buttermilk.In a second bowl, whisk together flour, salt, and baking soda.In a standing mixer fitted with paddle, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each egg.By hand, stir 1/3 of the flour into batter.
3. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture;
4. Pour batter into prepared Bundt pan.
5. Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.