Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups + 1 Tbsp Brewed Coffee
  • 3/4 cup Dutch Process Cocoa Powder
  • 2 1/4 cups Sugar
  • 1 1/4 tsp Salt
  • 2 1/2 tsp Baking Soda
  • 2 Eggs
  • 1 Egg Yolk
  • 1 1/4 cups + 1 Tbsp Buttermilk
  • 1 cup + 2 Tbsp Canola Oil
  • 1 1/2 tsp Vanilla Extract
  • 2 1/2 cups + 2 Tbsp All Purpose Flour, sifted
  • 3 oz Unsweetened Chocolate, roughly chopped
  • 6 Tbsp Unsalted Butter
  • 1 1/2 cups Powdered Sugar
  • 1/4 cup Sour Cream
  • 1/8 cup Brewed Coffee, at room temp

Instruction

  • Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
  • Make the Cake:Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
  • When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
  • Add buttermilk, oil, and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes. (Note: The batter will be very runny and should pour easily.)
  • Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
  • Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
  • Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
  • In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
  • Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
  • Sift in the remaining powdered sugar and whisk until smooth (you'll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
  • Add coffee and whisk again to create a glossy glaze. (A couple times, I've had to add a splash of additional hot water to get the glaze smooth and creamy.)
  • Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
  • Let the glaze set for at least 1 hour before serving.