Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

Name: Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze
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

Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze was pinched from <a href="http://sweetapolita.com/2011/04/chocolate-espresso-bundt-cake-with-dark-chocolate-cinnamon-glaze/" target="_blank">sweetapolita.com.</a>

INGREDIENTS

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For the Cake:

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1 cup (2 sticks)(227 g) unsalted butter, softened

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1/2 cup (60 g) high quality dark Dutch process cocoa

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1 tablespoon (15 g) instant espresso powder dissolved into 3/4 cup water

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2 cups (400 g) granulated sugar

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1 cup (240 ml) sour cream

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1 tablespoon (15 ml) vanilla extract

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2 large eggs, at room temperature

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2 cups (250 g) all-purpose flour

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1 teaspoon (5 g) baking soda

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1/2 teaspoon (4 g) salt

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For the Glaze:

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4 oz (114 g) high quality bittersweet chocolate

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1/3 cup (76 g) unsalted butter, softened and cut into 1/2" pieces

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1-1/2 teaspoons (7.5 ml) light corn syrup

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1/2 teaspoon (3 g) ground cinnamon

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