1 cup (2 Sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
5 eggs, large
3/4 cup cocoa, packed
2 1/2 cups flour
2 Tbsp. cornstarch
1 tsp. baking powder
1 cup sour cream
1/4 cup each of cocoa and powder sugar mixed together for dusting the cooled cake
Preheat oven to 325°F.
Cream the sugar and butter with an electric mixer until light an fluffy. Scrape down the sides and beat in the vanilla. Add eggs one at a time , beating after each addition. Sift cocoa, flour, cornstarch and baking powder and fold it into the egg batter alternately with the sour cream until combined well, don't over mix. Put the batter into a bundt cake pan that has been buttered and floured, smooth the top before baking. Bake 60 minutes, or until a cake tester comes out clean. Cool in the pan for 30 minutes then turn it out onto a wire rack to cool. When cool dust with a mixture of half cocoa and powdered sugar as a garnish before cutting and serving.