Chocolate Espresso Bundt Cake with Chocolate Glaze

It’s 8 in the morning. As I write this post, I’m also eating a huge slice of this cake. Oh the joys of being a grown up, right? So, it’s a new year and I know everyone is out trying to get fit in this new year. This post was designed to destroy your will power and your eat healthy resolutions. I’m sorry but I’m not sorry, don’t hate! This cake man, is crazy good. Totally worth kicking your resolutions to curb, trust me on this. I dare you to find another cake as moist and perfectly chocolatey as this one, you will be unsuccessful in your search.

Chocolate Espresso Bundt Cake with Chocolate Glaze
 
Cake adapted from The Big Sur Bakery Cookbook.
Glaze is a BakingPerfection original!
Ingredients
Cake
  • 1¼ cups plus 1 tablespoon strong fresh brewed coffee, at room temperature
  • ¾ cup dutch process cocoa powder
  • 2¼ cups sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1¼ cups plus 1 tablespoon buttermilk, at room temperature
  • 1 cup plus 2 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 2½ cups plus 2 tablespoons all purpose flour
  • 2 tablespoons espresso powder
  • 1¼ teaspoons salt
  • 2½ teaspoons baking soda
Glaze
  • ⅓ cup + 2 tablespoons heavy cream
  • 1½ teaspoons espresso powder
  • 4½ ounces chocolate. chopped (I use dark chocolate)
Instructions
  1. Place an oven rack in the center of the oven and preheat to 350 degrees F.
  2. Grease and flour a 10-inch Bundt pan and set aside.
  3. To make the cake batter: Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
  5. In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, eggs and egg yolk on low speed for about 1 minute.
  6. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
  7. Add the flour mixture and mix on medium speed for 2 minutes.
  8. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very runny. Pour into the prepared cake pan and bake for 1 hour, or until a toothpick inserted in the cake comes out clean.
  9. Let the cake cool completely in the pan and then invert onto a cooling rack.
  10. For the glaze: In a small saucepan, bring the cream and espresso powder to a boil.
  11. In a heatproof bowl, combine the chocolate with the corn syrup (if using) and butter. Pour the hot cream over the chocolate and let sit for about 5 minutes.
  12. Whisk until smooth. Let the ganache glaze cool until thick but still pourable.
  13. Pour the glaze over the Bundt cake, covering it completely. Leave at room temperature until ready to serve.

IMG_3598editMARK

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>