Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze

This is a perfect cake for chocolate lovers!!! My brother just came back from London and since he is a true chocolate lover, this is especially made for him.

Chocolate Espresso Bundt Cake with Chocolate Cinnamon Glaze

8 oz butter
1/2 cup cocoa

3/4 cup strong cold coffee

2 cups sugar

1 cup sour-cream

1/2 tbsp vanilla sugar

2 eggs

2 cups flour

1 tsp baking-powder

1/2 tsp salt

Glaze

4 oz high quality dark chocolate

1/3 cup butter

1 1/2 tsp light corn syrup

1 tsp cinnamon

Preheat the oven to 350 degrees F. Butter and flour a 10-12 cup bundt pan.

Melt butter in a large sauce-pan over medium-low heat; add cocoa and stir until smooth. Whisk in the cold espresso and remove from heat. Add the sugar, sour-cream, vanilla-powder, eggs to the warmed cocoa mixture and whisk until smooth.

Add flour, baking soda and salt into another bowl and blend well. Then add the flour mixture to the first mixture and whisk until well blended.

Pour batter into the prepared pan. Bake for 40-45 minutes, or until your wooden stick is dry when sticking it into the cake.

Cool in pan for about 20 minutes and meanwhile prepare the glaze.

Place all the ingredients for the glaze in a medium heath proof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

Pour the glaze over bundt cake.

Happy Baking!!