Chocolate Espresso Bundt Cake: Crazy Cooking Challenge (Feb.)

Chocolate cake... happiness in a sinful package. Indulgent, decadent and my idea of pure bliss.

This month's Crazy Cooking Challenge was one I couldn't wait to make. In fact, I made it twice.

  The research for this challenge was actually difficult. I must have spent a few hours drooling over Pinterest and doing random Google searches. Everyone has a chocolate cake recipe, but I was looking for something that 'sang' to me. No ordinary tune was going to do.

Finally I found Sweetapolita and Rosie, a Canadian and self-proclaimed cake addict, hooked me with her amazing photographs, fabulous recipe and dark chocolate cinnamon glaze. Oh, baby! Just like Rosie, I have a very small bundt pan collection, just a Kugelhopf. This chocolaty perfection just seems perfect for the pan, doesn't it?

The final decision was made when I read about her love of photography. It is a skill I hope to acquire for myself as a way to really show off what I create in the kitchen. Be sure to check out her photo... it will send you straight into the kitchen.

Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

You will need:

2 sticks of butter, at room temp.

1/2 c. Dark Dutch process cocoa

1 Tbsp. instant espresso powder, dissolved in 3/4 c. water

2 c. Sugar

1 c. Sour Cream, at room temp.

1 Tbsp. Vanilla Extract

2 Large Eggs, at room temp.

2 c. AP Flour

1 tsp. Baking Soda

1/2 tsp. Salt

Preheat the oven to 350 degrees. Butter and flour the bundt pan and set aside.

Melt the butter in a large saucepan over low heat. Once melted, add the cocoa and stir till smooth. Whisk in the dissolved espresso powder and remove from the heat. 

Whisk in the sugar, sour cream, vanilla and eggs. Mix well.

In a separate bowl. Whisk together the dry ingredients.

Add the dry ingredients to the wet and stir until well blended. Pour into your prepared bundt pan.

Bake for 40 - 45 minutes. The cake will begin to pull away from the sides. Let the cake cool on a rack for at least 20 minutes before inverting.

Let the cake cool before making the glaze. On my second attempt I made the cake the day before, wrapped it and then glazed it the following day. The cake was very moist after sitting and was ready to be eaten right afterwards.

Dark Chocolate Cinnamon Glaze

You Will Need:
4 oz. Bittersweet Chocolate, chopped
1/3 c. unsalted butter, cubed
1 1/2 tsp. Light Corn Syrup
1/2 tsp. Cinnamon

Place the ingredient in a double boiler (a bowl over a pot of water will do) and heat slowly to melt. Stir with a rubber spatula until everything is melted and combined.

Let the glaze cool slightly and then spoon or pour over the cooled cake. Place wax paper strips underneath your cake edges to keep the plate or pedestal from getting messy. Enjoy!

Check out the other great bloggers who made a chocolate cake with the Crazy Cooking Challenge this month: