Deep Chocolate Sour Cream Pound Cake

For the cake:

2 cups (238 grams) all-purpose flour

1 cup (92 grams) Dutch-processed cocoa powder

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter, softened

2 1/2 cups (500 grams) granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup (242 grams) sour cream

Heat oven to 325° F. Grease and flour a 10-inch Bundt pan.

Make the cake:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.  Gradually beat in the sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  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.

In a small bowl, stir the vanilla extract into the sour cream.  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.  Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Then, invert the cake onto the rack and let it cool completely.

Makes one 10-inch Bundt cake.

From The Cake Book by Tish Boyle, with minor change