Ingredients
3tbspsugar
4½tspinstant coffee granules
4½tspDutch-process cocoa powder,unsweetened
½cupunsalted butter
2cupsall-purpose flour
1tspbaking powder
1tspbaking soda
1tspsalt
1cupsugar
2largeeggs
1cupsour cream
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
Spread a third of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
Bake for 35 to 38 minutes, until a cake tester inserted into center comes out clean. Let cool 30 minutes. Invert onto a plate.
