Butter and then flour a 12-cup bundt pan and shake out any excess flour.
In a small bowl sift together cake flour cocoa powder and salt.
In another small bowl stir together the baking soda and sour cream.
In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
Beat in extracts and eggs one at a time, beating well after each addition.
With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
Pour the batter into bundt pan and put it in the middle of a COLD oven.
Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.