Chocolate Espresso Bundt Cake With Dark Chocolate Cinnamon Glaze
For the Cake
- 1 cup (2 sticks)(227 g) unsalted butter, softened
- 1/2 cup (60 g) high quality dark Dutch process cocoa
- 1 tablespoon (15 g) instant espresso powder dissolved into 3/4 cup water
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) sour cream
- 1 tablespoon (15 ml) vanilla extract
- 2 large eggs, at room temperature
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (4 g) salt
For the Glaze
- 4 oz (114 g) high quality bittersweet chocolate
- 1/3 cup (76 g) unsalted butter, softened and cut into 1/2″ pieces
- 1-1/2 teaspoons (7.5 ml) light corn syrup
- 1/2 teaspoon (3 g) ground cinnamon
For the Cake
- Preheat oven to 350° F. Butter and flour a 10-12 cup bundt pan or Kugelhopf pan.
- Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.
- Add the sugar, sour cream, vanilla and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
- Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
For the Glaze:
- Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
Assembly of the Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze :
- Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.
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