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.