1/4cup+ 3 tbs Dutch-processedalkalized cocoa (see NOTES for substitution)
1 1/2cups+ 1 tbs sifted cake flour
Preheat oven to 350 degrees F. Spray a 9-inch round -OR- springform pan with non-stick spray. Line the bottom of the pan with parchment and spray the parchment (this step is optional but highly recommended.
Whisk the sour cream, cocoa, eggs and vanilla in a small bowl. Set aside.
Place all dry ingredients in a large bowl. Beat for 30 seconds with an electric mixer to combine.
Add the softened butter to the dry ingredients along with half of the cocoa mixture. Beat for 2 minutes at medium speed (high speed if a hand mixer is used). Scrape down the sides of the bowl.
Gradually add the remaining cocoa mixture in 2 batches, beating for 30 seconds after each addition.
Spread batter in prepared pan and bake for 30-40 minutes, or until a cake tester comes out clean if inserted in the center.
Cool in pan for 10 minutes, then remove from the pan and let the cake cool completely.
Cake top will be rounded upon completion of baking but will become flat when totally cool. This is supposed to happen.
Dust with powdered sugar.
1/2 cup of REGULAR cocoa (Nestle, Hershey or store brand) may be substituted for the Dutch processed.