~from Savoring Time in the Kitchen
For the cake:
1 cup butter (2 sticks)
1/2 cup Dutch process cocoa (I used Ghirardelli)
½ cup brewed espresso or, 1 tablespoon instant espresso powder dissolved into 1/2 cup water
1-3/4 cups granulated sugar
1 cup sour cream
2-1/2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Ganache Glaze:
½ cup plus 2 Tablespoons heavy cream
6 oz 60% bittersweet chocolate (I used Ghirardelli), chopped
2 tablespoon butter, softened
1 Tablespoon Lyles Golden Syrup or light corn syrup
1 teaspoon brewed espresso (or ½ teaspoon instant espresso powder)
1 Tablespoon Irish whiskey, such as Jamesons or Bushmills
For the cake:
Preheat oven to 350° F.
Spray a 10-12 cup bundt pan or Kugelhopf pan with nonstick spray (I prefer Bakers Joy). You may also butter the interior with softened butter and dust with flour.
Over medium heat, melt butter in a large saucepan (large enough to hold all cake ingredients). Add the cocoa powder and whisk until any lumps have disappeared. Stir in the espresso and remove from heat.
Add the sugar, sour cream, vanilla and eggs to the cocoa mixture and whisk until smooth.
In a medium bowl, combine the flour, baking soda, and salt. Pour it into the cocoa mixture and whisk until well blended, scraping the bottom and sides to incorporate any remaining dry ingredients.
Pour batter into prepared bundt pan. Bake for 40-45 minutes, until a toothpick comes out clean and the cake has slightly pulled away from the sides of the pan. Cool in the bundt pan on a rack for 20 minutes. Place a large platter over the bundt pan and carefully invert the cake onto the platter. Allow to rest for a few minutes. The cake should release itself onto the platter at which time the pan cake be carefully removed. Allow to cool completely before adding the ganache.
For the Ganache (Adapted from Black Irish Whiskey Cake from Cake, I love You by Jill O’Connor)
Place the chopped chocolate into a medium heatproof bowl
In a small saucepan over medium-high heat, combine the cream and espresso. Bring just to a boil, and pour the hot cream over the chocolate. Let stand for 1 to 2 minutes to soften and then stir, starting from the center and stirring outwards, until the chocolate is melted and combined with the cream. Add the butter, golden syrup and whiskey and stir until combined.
Allow the ganache to cool for about 10 minutes before pouring over the top of the cake allowing it to drip down the sides and interior.
Keeps at room temperature, covered, for 4 days.