Quick Chocolate Cake

I had to make something in a hurry. Tonight is back to school night for Isaac's school (it is no longer both Eli and Isaac's school as Eli has moved on to middle school - boo hoo!) and of course, I offered to bake for his class. And of course his teacher said "yes".

My day today is nuts, and I knew I had to squeeze a lot of stuff into to a very small window of time. I woke up early and prepped all my ingredients, fed the kids and left the house for 7:30 a.m. yoga class (mitch graciously gets the kids to school two mornings a week).

When I got home from yoga all I had to do was mix the ingredients and get it into the oven. While it was baking I did my morning routine.

I had had a completely different dessert in mind when I committed to baking for this evening. However, when I had stumbled upon an old Cook's Illustrated magazine and turned the page to this cake, I knew I had to make it. Mainly because I had everything in the house to make it, it was easy and it is the perfect crowd pleaser.

INGREDIENTS

Cake Release
1	tablespoon butter , melted
1	tablespoon cocoa
Cake
3/4	cup natural cocoa (2 1/4 ounces)
6	ounces bittersweet chocolate , chopped
1	teaspoon instant espresso powder (optional)
3/4	cup water (boiling)
1	cup sour cream , room temperature
1 3/4	cups unbleached all-purpose flour (8 3/4 ounces)
1	teaspoon table salt
1	teaspoon baking soda
12	tablespoons unsalted butter (1 1/2 sticks), room temperature
2	cups packed light brown sugar (14 ounces)
1	tablespoon vanilla extract
5	large eggs , room temperature
	confectioners' sugar for dusting

INSTRUCTIONS

1. 1. FOR THE PAN: 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, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.

2. 2. FOR THE CAKE: 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. 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 one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. 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 to 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.