Makes 10-inch bundt cake, serving 12 to 14
Step 1: Ingredients - Cake
2 cups all-purpose flour
1 cup cocoa powder (I used Hersheys Special Dark which gives the cake a super dark color, but any other good quality cocoa powder will be fine.)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 teaspoon vanilla extract
1 cup sour cream
Step 2: Ingredients - Coffee Syrup
cups granulated sugar
2 or 3 tablespoons instant coffee (depending on what kind you have, how strong you like coffee - adjust according to your taste.)
Step 3: Method - Cake
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
Step 4: Method - Cake
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla extract. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Step 5: Method - Cake
Scoop batter into pan and spread evenly with spatula.
Step 6: Method - Cake
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack.
Step 7: Method - Coffee Syrup
While cake is baking, make syrup. Combine sugar, water and coffee in a small saucepan. Mix to allow coffee to dissolve. Cook over medium heat, stirring until sugar dissolves, 3 to 4 minutes. Remove pan from heat.
Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
Step 9: Method - Finished Product
Serve after cake has cooled for optimum flavor.