Chocolate Bundt Cake...adapted from Nick Malgieri
3 cups flour
1 cup Dutch process cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt
1 pound butter, at room temperature
2 2/3 cups sugar
4 eggs, at room temperature
16 ounces sour cream
2 teaspoons vanilla
Powdered sugar for garnish
Butter and flour Bundt pan. Preheat oven to 350º.
Sift together dry ingredients and set aside.
With electric mixer, beat butter and sugar together on medium speed, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping down sides of bowl after each addition. Reduce speed to low and mix in half the dry ingredients, then the sour cream and vanilla, and finally, the rest of the dry ingredients, scraping down sides as needed.
Scrape the batter into the prepared pan. Bake for 65 minutes, but check earlier with toothpick. Cake is done when toothpick inserted in middle of cake emerges clean.
Cool cake on rack for 5 minutes, then invert onto rack to finish cooling. Dust with powdered sugar before serving.