Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes April 2011

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Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary test

prep:
20 mins
bake:
33 mins
total:
53 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

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  • In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. espresso powder, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.

  • Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.

  • Make glaze: Whisk 1/4 tsp. each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

Nutrition Facts

479 calories; fat 24g; saturated fat 10g; protein 5g; carbohydrates 63g; fiber 2g; cholesterol 64mg; sodium 231mg.
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