Chocolate Chocolate Chip Bundt Cake

Ingredients:
2 Sticks Unsalted Butter - Room Temp.
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1/2 Cup Milk
1/2 Cup Sour Cream
1 1/2 Cups White Sugar
4 Large Eggs - Room Temp.
1 tsp Vanilla Extract
3 tbsp Brewed & Cooled Coffee
1 tsp Espresso Powder
1 Cup Dark Chocolate Chips - Dusted in flour.

Glaze:
3 oz. Dark Chocolate Chips
1/2 Cup Heavy Cream
2 tbsp Unsalted Butter
1 tbsp Brewed & Cooled Coffee
Pinch Salt

Preheat oven to 325 degrees. Butter a bundt pan generously.

In a large bowl whisk flour, cocoa powder, baking soda, salt.  Mix milk & sour cream in a separate bowl.

In another bowl, using an electric mixer, beat together the butter & sugar until pale and flurry (about 3-5 minutes).  Add the eggs one at a time.  Add vanilla, coffee, espresso powder.  Mix throughly.  Add in the flour in 3 batches alternating with the milk mixture. Fold in chocolate chips.

Pour mixture into the bundt pan and bake about 55 minutes or until a skewer comes out clean.  Transfer to a wire rack to cool.

For the glaze, add the chocolate chips & coffee to a bowl.  In a pan, bring the cream to a simmer and pour over the chips. Let stand for about 2 minutes.  Add butter and salt and mix until smooth.  Let sit to thicken for about 1-2 minutes stirring occasionally.  Pour over cake.

Can be served by itself or with a strawberry fruit compote and vanilla whipped cream.

Enjoy.
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