Another Day - Another Cake - Chocolate Espresso Cake with Chocolate Cinnamon Glaze

Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

Ingredients

For the Cake:
1 cup unsalted butter, softened
1/2 cup high quality dark Dutch process cocoa
1 tablespoon instant espresso powder dissolved into 3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon  salt

For the Glaze:
4 oz high quality bittersweet chocolate
1/3 cup unsalted butter, softened and cut into 1/2" pieces
1-1/2 teaspoons light corn syrup
1/2 teaspoon  ground cinnamon

Instructions
For the Cake:
Preheat oven to 350° F. Butter and flour a 10-12 cup bundt  pan.

Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.

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.

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:
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.

Assembly of the Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze:

Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.

Bundt Cakes - Light and Moist Maple Bundt Cake

Last month, I met the local rep for NORDIC WARE.  He was impressed by my Sand Castle Cake.  I stopped by the local office and he gave me a new cake pan.  Here is the cake!  I used a simple Betty Crocker Maple Bundt cake recipe.

Ingredients

Cake
3/4 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
2 cups all purpose flour
2 t baking powder
1/2 t salt
1/2 cup maple syrup (the real stuff)
3/4 cup milk (I used fat free lactose free)
2 large eggs
1 t vanilla (From the Spice House in Evanston, IL)

Glaze
1 c powdered sugar
1/4 t cinnamon (From the Spice House in Evanston, IL)
1/2 vanilla (From the Spice House in Evanston, IL)
1/4 cup maple syrup - the real stuff

Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.

In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.

In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.

Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.

In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.