Cocoa Espresso Bundt Cake

When my son saw this sitting on the couter he exclaimed, "It looks like a giant donut!" He's totally right! While that wasn't the look I was going for, I do think the giant donut look is pretty cute and it's an idea I might use for future birthday cakes.

The flavor of this Bundt cake is perfect for coffee lovers. There's just a hint of chocolate, almost unnoticeable, but with both instant coffee powder and fresh brewed coffee, it's the coffee that really stands out here. With its simple flavors and ease to make, this cake is perfect for anytime.

Now, let's talk about the frosting. I love sour cream chocolate frostings because they are not overly sweet due to the offsetting effect of the tangy sour cream. This frosting is so smooth to work with and best of all, it behaves like a crusting buttercream. The slight crust on the buttercream gives way to a creamy chocolate which melts on your tongue. Amazing.





Cocoa Espresso Bundt Cake
1 - 10" Bundt

3/4 cup unsalted butter, softened
2 cups white sugar
3/4 cup unsweetened cocoa powder
4 eggs, divided
1 teaspoon baking soda
2 tablespoons cold water
1 cup strong brewed coffee or espresso
1 tbsp instant coffee powder
2 tablespoons vanilla extract
1 1/3 cups all-purpose flour

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, instant coffee powder and vanilla.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
5. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Frost completely cooled cake with sour cream chocolate frosting and sprinkles.

Sour Cream Chocolate Frosting
Makes 2 cups

1 cup semi-sweet chocolate chips
4 tablespoons butter
1 teaspoon vanilla
1/2 cup sour cream
1/2 teaspoon salt
2 1/2 to 3 cups confectioners' sugar, sifted

1. In a small sauce pan, over low heat, melt chocolate and butter together, stirring until smooth.
2. Remove pan from heat, blend in sour cream, vanilla and salt.
3. Gradually beat in enough confectioner's sugar to get a spreading consistancy.