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