Chocolate Cake With A Kick

Chocolate. Espresso. Almond. Cinnamon. Chocolate. Repeat. Release the dopamine!

I have made many a Bundt cakes - Vanilla Bean, Pumpkin Spice, Lemon, Brown Sugar,  Banana, even Carrot. Surprisingly, never chocolate! So, you will understand why this cake spoke to me the very moment it appeared on the screen, while browsing Rosie's Sweetapolita Facebook fan page album. I immediately hopped over to her blog and bookmarked the recipe.

I already owned the pan - purchased it at a sale about a year ago. Truth be told, there was a period when I went a little nuts with Bundt pans - I think I own every shape made. Not proud. If you are ever driving along the 400, stop here, there is a discount housewares store there that offers them at a great price. Or, shop online at the source, here.

Okay, back to this handsome, rich, dark piece of sweetness. I substituted a couple ingredients to try and make it my own. For the cake, I used almond flour in place of all-purpose flour, almond extract instead of vanilla and increased the baking soda by 1/2 teaspoon. I also added a touch of almond extract to the glaze to build on the almond flavour.

I was very nervous about substituting the almond flour for regular flour, so I consulted a number of Gluten-Free pages like this one, before I started. I am extremely pleased with the end result. 

I had the pleasure of meeting Rosie from Sweetapolita and learning some of her photography tips and tricks at a recent CCSA event. It was clear from the onset that she is passionate about what she does. I hope she doesn't mind I borrowed her recipe...

In the mood for a sweet pick-me-up? This cake delivers with its combination of chocolate and espresso. I wonder if there's a Starbuck's hot drink equivalent?


For more photos, visit my Facebook page.

Chocolate Almond Espresso Bundt Cake & Glaze

Adapted from Sweetapolita

Ingredients:

Cake:

8 oz butter (2 sticks/1 cup)

1/2 cup high quality Dutch process cocoa 

1 tablespoon instant espresso powder dissolved into 3/4 cup water

2 cups granulated sugar

1 cup sour cream

1 tablespoon almond extract

2 large eggs

2 cups almond flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

Chocolate Almond Cinnamon Glaze:

4 oz high quality bittersweet chocolate, coarsely chopped

1/3 cup unsalted butter, softened and cut into 1/2 pieces

1 1/2 teaspooons light corn syrup

1/2 tsp almond extract

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 350° F. Prepare a 10-12 cup bundt pan - I use cake release.

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 to the first mixture, whisking until well blended.

Pour batter into the 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.

Remove from pan by placing the rack over the cake and invert, tapping pan lightly, if required to loosen.

To make the glaze: Place the chocolate, butter, corn syrup, and cinnamon in a medium heat-proof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.