Preheat your oven to 180°C / 350°F. This recipe makes a tall Bundt cake to be used with a deep Bundt pan.The one I used was the Nordic Ware Anniversary Bundt Pan. If you want to make a shorter Bundt cake, simply half every ingredient in the Chocolate cake recipe only.
Add the butter, sugar, salt and vanilla extract into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 3 minutes until pale and creamy. Next, add the eggs, one at a time, mixing each time.
Scrape the bowl down and add half the flour, all of the cocoa powder along with the baking powder and bicarb soda and mix on low speed until well combined. The batter will be really thick. Add the remaining flour and mix until well combined. Add the boiling water and mix until well combined. Then add the sour cream and fold through until the batter is evenly mixed.
To prepare your Bundt pan, brush the inside with melted butter or shortening. Dust with cocoa powder and then turnBundt pan upside down in your sink to get rid of excess. You want to prepare it right before you add the batter. Pour the batter in and flatten using your spatula. Bake for 55 minutes or until a toothpick comes out clean.
Once the cake has baked, allow to cool for 15 minutes. Use a large, serrated knife to flatten off the cake if needed before placing a cooling rack on top. Flip it over and then lift the pan up to release the cake. If the cake won’t release, you can gently jiggle it from side to side to encourage it to come away from the pan.