1tspinstant espresso powder or instant coffeepowder, not liquid
1cupdark chocolate chips
Preheat oven to 350F
Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a another bowl.
Add the wet ingredients to the dry and whisk until just combined, don't over mix.
Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. I always check my cakes on the early end, at 45 minutes. Give it a few extra minutes if it doesn't quite look done.
Set the pan on a cooling rack for 15 minutes. Then invert the cake and then let cool completely before glazing. It helps to loosen the edges with a small spreading knife first. Go along the outside edges and also the inside tube edge, gently prying the cake away from the pan to loosen it.
To make the glaze, put the chocolate and the corn syrup in a bowl. Heat the cream until it comes to a simmer, I do this by putting it into the microwave for one minute, you can do it in a small saucepan if you like. Pour the hot cream over the chocolate and let sit for 5 minutes. Then stir until the mixture is creamy and glossy, with no lumps. If there is any remaining unmelted chocolate you can microwave it for a short 15 second burst to reheat the mixture. Let the ganache sit for a few minutes to thicken if it seems too thin.
Pour the glaze evenly over the entire cake, and immediately shower with sprinkles.
You might have noticed I left the nutmeg out of this cake, even though it was in both previous doughnut cakes...I think the flavor will get overpowered by the chocolate, but feel free to add it if you like.
Use mini chocolate chips instead of sprinkles. You can even fold regular chocolate chips into the batter for a more 'chocolatey' cake.
https://theviewfromgreatisland.com/chocolate-sour-cream-doughnut-bundt-cake/ September 26, 2018