Dark Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze
For the Cake
  • 2 sticks butter (1 cup)
  • ½ cup dark Dutch process cocoa powder (extra dark is the best, but it is a bit hard to find. I used Ghirardelli)
  • ¾ cup espresso (or 1 tablespoon instant espresso powder, like Starbucks via, dissolved into ¾ cup water)
  • 2 cups sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For the Glaze
  • 4 oz (1/2 cup) bittersweet chocolate, coarsely chopped
  • ⅓ cup unsalted butter (softened)
  • 1½ teaspooons light corn syrup
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 350° F. Butter and flour a 10-12 cup bundt pan.
  2. Melt butter in a large saucepan over medium-low heat; add cocoa powder, 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.
  3. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
  4. 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.
  5. 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.
  6. Pour warm glaze over bundt cake. Keep covered at room temperature for up to 4 days.
Recipe by Awesome with Sprinkles at http://www.awesomewithsprinkles.com/dark-chocolate-espresso-bundt-cake-with-chocolate-cinnamon-glaze/