Categories: Breakfast, Coffee Cake
Ingredients
- Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 lb unsalted butter, softened
- 1 1/2 cups sugar
- 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, melted and cooled
- 4 large eggs
- 1 (8 ounce) carton sour cream
- Ganache Glaze
- 1 cup heavy cream
- 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, cut into 1/4 inch pieces
- 2 tablespoons strong espresso
Directions
-
Butter and flour a 12-cup tube pan or Bundt pan.
-
Set a rack in the middle of the oven; preheat oven to 325°.
-
In a bowl, stir the flour, baking soda, and salt together.
-
In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.
-
Stop the mixer; scrape in the chocolate; beat on medium speed.
-
Beat in the eggs one at a time, beating until smooth after each addition.
-
Stop the mixer and use a rubber spatula to scrape down the bowl and beater.
-
Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.
-
Stop and scrape again.
-
Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.
-
Beat in the remaining flour.
-
Give a final mix to the batter with a large rubber spatula.
-
Scrape the batter into the prepared pan; smooth the top.
-
Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.
-
Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.
-
When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.
-
Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.
-
Add in the espresso; whisk until smooth; let cool to room temperature.
-
Place the cake, on the rack, on a jellyroll pan to catch drips.
-
Pour the glaze over the cake in a spiral, starting from the center and working outward.
-
Leave the cake on the rack until glaze is set.
-
Use a wide metal spatula to slide the cake onto a platter.
-
Keep the cake under a dome at cool room temperature; refrigeration will dull the glaze.