Chocolate Sour Cream Bundt Cake
	1 Tbs    Butter, melted   1 Tbs    Cocoa   3/4 cup    Natural cocoa, (2 1/4 oz)   6 oz    Bittersweet chocolate, chopped   1 tsp    Instant espresso powder (opt)   3/4 cup    Water, boiling   1 cup    Sour cream, room Temp.   1 3/4 cup    Flour   1 tsp    Salt   1 tsp    Baking Soda   3/4 cup    Unsalted butter, room temp.   2 cups    Light brown sugar   1 Tbs    Vanilla extract   5 lg    Eggs, room temp.     Powdered sugar, for dusting     1 Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup bundt pan. If mixture becomes too thick to brush on, microwave it for 10-20 seconds, or until warm and softened. Adjust oven rack to lower- middle position; heat oven to 350°. 2 Combine cocoa, chocolate, and espresso powder, if using,in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine. 3 In standing mixer fitted with flat beater, 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 addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about 1/3 of the flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. 4 Pour batter into prepared bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45-50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners; sugar, transfer to serving platter, and cut into wedges; serve with tangy whipped cream and raspberries, if desired.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.