Step-by-Step Instructions
1. Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. (Pro tip: Use a baking spray with flour included, or rub softened butter into every crevice and dust with cocoa powder instead of flour to prevent white streaks on your dark cake!)
2. Bloom the Cocoa
In a medium saucepan, combine the water, ½ cup butter, and ¼ cup cocoa powder. Place over medium-high heat and bring to a rolling boil. Once it boils, immediately remove it from the heat and set it aside to cool slightly.
3. Mix the Dry Ingredients & Combine
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda. Pour the warm (not piping hot) cocoa mixture into the dry ingredients and stir gently until just combined. The batter will look slightly thick.
4. Add the Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and vanilla extract until the batter is completely smooth, glossy, and uniform.
5. Bake to Perfection
Pour the batter into your prepared Bundt pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
