Devilishly delicious and moist chocolate mocha bundt cake, with a rich chocolate ganache.
Keyword: cake, chocolate
2shots of espresso or 1 tbsp espresso powder
Preheat oven to 350F, and prepare your bundt pan by rubbing with the 2 tbsp soft butter. Place this in your fridge for 15min.
In a mixer, cream remaining softened butter and sugar until nice and fluffy. Add the eggs (one at a time) and the vanilla. Mix until incorporated, and then add the remaining wet ingredients.
Combine the dry ingredients in one bowl, and then put the mixer onto the lowest speed and slowly add dry ingredients to the wet. Once all the dry ingredients have been incorporated, if it is too watery add a bit more flour.
Carefully, pour your batter into the chilled bundt. Place this in the oven for about 50-60min, until a skewer comes out clean.
When done, let cool in the pan for 15min, and then invert on a wire rack. Let it cool completely
To make the glaze, break the chocolate up in a heat proof bowl. Bring the cream to a simmer on the stove until hot (just before the point of boiling), and the pour over the chocolate. If you want you can add in a tablespoon of butter to help the shine and taste, but it is not needed. If you are using the booze, add it now, and then slowly stir. As the sauce cools thickens, slowly pour over the cake (use a drip pan!). Let cool completely, then enjoy.