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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 3/4 cups sugar |
1/2 teaspoon salt |
1/2 cup vegetable oil |
8 tablespoons unsalted butter |
2 tablespoons plus 1/4 tsp. unsweetened cocoa |
3 tablespoons plus 1/4 tsp. instant espresso powder |
2 tablespoons plus 1/4 tsp. cinnamon |
2 large eggs, lightly beaten, at room temperature |
1/2 cup sour cream, at room temperature |
1 teaspoon vanilla extract |
4 ounces white chocolate, chopped |
1 tablespoon unsalted butter |
1 cup confectioners' sugar |
3 tablespoons whole milk |
Directions:
1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.
2. 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.
3. 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.
4. 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.
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