Chocolate Cake With A Kick is a coffee and chocolate lover's dream of rich chocolate espresso Bundt cake, smothered in chocolate almond cinnamon glaze.
Course Dessert
Cuisine Cake
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 10
Author i sugar coat it!
Ingredients
Cake:
8ozbutter2 sticks/1 cup
½cuphigh quality Dutch process cocoa
1tablespooninstant espresso powder dissolved into ¾ cup water
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.