CHOCOLATE ESPRESSO BUNDT CAKE WITH DARK CHOCOLATE CINNAMON GLAZE

Well, the birds are chirping, the sun is shining, and Easter is just days away, so I really don’t have a reasonable explanation as to why I would feel the need to create such a dark and intense dessert followed by moody and borderline-ominous photos.
CHOCOLATE ESPRESSO BUNDT CAKE WITH DARK CHOCOLATE CINNAMON GLAZE

Ingredients
For the Cake:

  1. 1 cup 2 sticks(227 g) unsalted butter, softened
  2. 1/2 cup 60 g high quality dark Dutch process cocoa
  3. 1 tablespoon 15 g instant espresso powder dissolved into 3/4 cup water
  4. 2 cups 400 g granulated sugar
  5. 1 cup 240 ml sour cream
  6. 1 tablespoon 15 ml vanilla extract
  7. 2 large eggs at room temperature
  8. 2 cups 250 g all-purpose flour
  9. 1 teaspoon 5 g baking soda
  10. 1/2 teaspoon 4 g salt

For the Glaze:

  1. 4 oz 114 g high quality bittersweet chocolate
  2. 1/3 cup 76 g unsalted butter, softened and cut into 1/2" pieces
  3. 1-1/2 teaspoons 7.5 ml light corn syrup
  4. 1/2 teaspoon 3 g ground cinnamon

Instructions
For the Cake:

  • 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.