Happy Saturday, my dear friends! I hope you're having a gorgeous weekend. :o)
I'm ecstatic that I had some crafty time last night, but I wasn't able to complete my card to post along with this recipe today. (I'll be back with it tomorrow!) Instead, all I have for you is a delicious cake. I hope you forgive me. ;)
With spring and warmer weather's arrival, many of us yearn for fruity desserts. However, sometimes you still need chocolate. I hadn't made a bundt cake in quite some time, so I started my search there. Oh the joy of stumbling upon a recipe for Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze. Oh my.
This rich cake received rave reviews from all and I will certainly be making it again. If you try it, I hope you love it as much as we did! Have a blessed day, my sweet friends! I'll be back tomorrow with a card bursting with summery love. :o)
Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze
For the cake:
2 sticks unsalted butter
½ cup Dutch process cocoa
1 tablespoon instant espresso powder, dissolved into ¾ cup hot water
2 cups granulated 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 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (I use semi-sweet)
⅓ cup unsalted butter, softened and cut into pieces
1½ teaspoons light corn syrup
½ teaspoon ground cinnamon
To make the cake, preheat the oven to 350º F. Butter and flour a 10-12 cup bundt 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.
To make the glaze, 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 the warm glaze over the bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.
Source: slightly adapted from Sweetapolita