Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze
INGREDIENTS
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For the Cake:
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1 cup (2 sticks)(227 g) unsalted butter, softened
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1/2 cup (60 g) high quality dark Dutch process cocoa
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1 tablespoon (15 g) instant espresso powder dissolved into 3/4 cup water
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2 cups (400 g) granulated sugar
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1 cup (240 ml) sour cream
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1 tablespoon (15 ml) vanilla extract
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2 large eggs, at room temperature
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2 cups (250 g) all-purpose flour
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1 teaspoon (5 g) baking soda
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1/2 teaspoon (4 g) salt
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For the Glaze:
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4 oz (114 g) high quality bittersweet chocolate
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1/3 cup (76 g) unsalted butter, softened and cut into 1/2" pieces
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1-1/2 teaspoons (7.5 ml) light corn syrup
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1/2 teaspoon (3 g) ground cinnamon
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