Espresso Chocolate Bundt® Cake

• Cake:
• 1 cup brewed espresso
• 1 1/4 cup unsalted butter
• 3/4 cup unsweetened cocoa
• 2 cups granulated sugar
• 2 tsp vanilla extract
• 4 large eggs
• ¾ cup sour cream or yogurt
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• Chocolate Ganache:
• 2/3 cup chopped bittersweet or semi-sweet chocolate
• 1/3 cup heavy cream

Preheat oven to 350°F. Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use pastry brush to evenly coat the design of the pan. Add espresso, butter and cocoa in small saucepan and heat, stirring until butter melts. Remove from heat and add sugar. Stir until smooth and set aside to cool.

Using a mixer, combine vanilla, eggs and sour cream until fully blended. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to mixer and blend. Finally, mix in cooled chocolate mixture and pour batter into prepared pan. Gently tap on towel covered counter to remove air bubbles. Bake for 50-55 minutes or until cake tester comes out clean. When cake is done baking, cool cake in pan 10 minutes before inverting onto cooling rack.

For chocolate ganache, heat cream in a small saucepan until it just starts to bubble around the edges. Pour heated cream over chocolate in glass or other heat resistant bowl. Let sit for 5 minutes and then whisk until smooth. Pour over completely cooled cake and serve.