Chocolate Sour Cream Buttermilk Bundt Cake

Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.

Combine cocoa, chocolate, and espresso powder in medium heatproof bowl; pour boiling water over chocolate and whisk until smooth. Cool to room temperature; then whisk in sour cream and buttermilk.In a second bowl, whisk together flour, salt, and baking soda.In a standing mixer fitted with paddle, 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 egg.By hand, stir 1/3 of the flour into batter.

Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture;

Pour batter into prepared Bundt pan.

Bake until wooden skewer inserted into center comes out with few crumbs attached, 42-45 minutes.Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack.