Chocolate Espresso Bundt Cake

Image: sweetapolita.com
Image: sweetapolita.com

OMGoodness!  This “Dark Chocolate Espresso Bundt Cake” with a dark chocolate cinnamon glaze … is a deep dark, chocolate cake kept moist with butter and sour cream.

Note:  Make sure to use high quality chocolate and cocoa in this recipe.

What you’ll need 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
What you’ll need 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
Image: sweetapolita.com
Image: sweetapolita.com

Complete instructions ===>  HERE