Chocolate Espresso Bundt Cake

adapted from: United States of Cakes

1 2/3 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. salted butter, room temperature

2/3 c. unsweetened cocoa powder

1 shot of espresso (I used 1/4 cup coffee)

2/3 c. water

2 c. sugar

1 1/2 tsp. vanilla extract

1 c. sour cream

2 eggs

Chocolate Glaze (I didn't use this glaze)

1/3 c. unsalted butter

1 tsp. corn syrup or honey

3/4 c. dark chocolate, 70%

Preheat oven to 350 degrees convection function (or 375 degrees for a regular oven).  Grease and flour a 9-inch bundt pan.  Sift the flour, baking powder and salt in a bowl.  Melt the butter in a saucepan, add the cocoa powder, espresso and water and whisk into a smooth mixture.  Remove the pan from the heat and add the sugar, vanilla, sour cream and eggs; mix well.

Mix in the dry ingredients and whisk together until smooth.  Pour the batter into the prepared bundt pan.  Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.  Let cool in pan for 10 minutes, then invert to a wire rack and cool completely.

Chocolate Glaze:  Melt the butter, corn syrup and chocolate in a water bath.  Stir together into a smooth icing.  Let the icing cool to lukewarm temperature.  Place a baking sheet under the rack with the cooled cake and pour the glaze over the cake.  Allow icing to set.

Easy Chocolate Glaze (this is what I used)

From: Jenn@eatcakefordinner

2 Tbl. unsalted butter

2 Tbl. unsweetened cocoa powder

1 c. powdered sugar

1/2 tsp. vanilla

1-2 Tbl. milk

Melt butter in a small saucepan over medium heat.  Stir in the cocoa until a paste forms.  Remove from heat and add the remaining ingredients.  Stir until smooth and creamy and pour over cooled cake.