Preparation:
Preheat the oven to 350F (175C). Butter and flour a 10-inch (25-cm) bundt pan.
Sift the flour, cocoa, baking soda and salt together. Set aside. Dissolve the instant coffee in the hot water. Combine with the bananas, sour cream and vanilla. Set aside. In a large bowl, cream the butter by hand or with an electric mixer. Add both sugars and beat until fluffy. Beat in the eggs one at a time. Add the flour mixture and banana mixture alternately in three additions, beating only until combined. Stir in the Brazil nuts.
Scrape the batter into the prepared pan and smooth the top. Bake for 50 minutes, until a cake tester inserted into the middle comes out clean. Cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wrap tightly in plastic wrap and let sit overnight before serving.
For the best flavor, this cake is aged overnight before serving. |
