Ingredients

For the Cake:

1 cup (2 sticks)(227 g) unsalted butter, softened
1/2 cup (60 g) high quality dark Dutch process cocoa
1 tablespoon (15 g) instant espresso powder dissolved into 3/4 cup water 2 cups (400 g) granulated sugar
1 cup (240 ml) sour cream
1 tablespoon (15 ml) vanilla extract
2 large eggs, at room temperature
2 cups (250 g) all-purpose flour
1 teaspoon (5 g) baking soda
1/2 teaspoon (4 g) salt

For the Glaze:

4 oz (114 g) high quality bittersweet chocolate
1/3 cup (76 g) unsalted butter, softened and cut into 1/2″ pieces 1-1/2 teaspoons (7.5 ml) light corn syrup
1/2 teaspoon (3 g) ground cinnamon

Instructions

For the Cake:

1. Preheat oven to 350° F. Butter and flour a 10-12 cup bundt pan or Kugelhopf pan.
2. Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.
3. Add the sugar, sour cream, vanilla and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
4. Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.

For the Glaze:

1. Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
2. Assembly of the Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze:
3. Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.