Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tsp Corn syrup, light

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 4 oz Bittersweet chocolate, high-quality
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Cocoa, high quality dark Dutch process
  • 2 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Drinks

  • 1 tbsp Espresso, Instant

• Dairy

  • 1 cup (2 sticks(227 g unsalted butter, unsalted
  • 1 3 cup (76 g unsalted butter, softened and cut into 1/2" pieces, unsalted
  • 1 cup Sour cream

Found on sweetapolita.com

Description

Ingredients

• 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
• 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

Directions

• 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.
• 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.
• Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.