USC #1: Chocolate Espresso Bundt Cake

Hi guys!

It’s here! Angie’s Fiesta Friday Birthday Party (part 2) has finally arrived!
I’m bringing her and the others this awesome Chocolate Espresso Bundt Cake.
This is the very first recipe I tried from my new book United States of Cakes by Roy Fares.
Every recipe from this book will be announced by USC #…

I really hope Angie likes this cake because it is the BEST cake I’ve ever made! Seriously.
This cake is so damn good! It’s rich in flavour, super moist and so delicious.
It is perfection.

01

03

What do we need:

For the cake:

  • 240g self-raising flour
  • 1 bag of vanilla sugar (+- 8g)
  • a pinch of salt
  • 230g butter
  • 60g cocoa powder
  • 2 spoons of espresso powder
  • 1,5 dl water
  • 400g sugar
  • 250g sour cream
  • 2 eggs
  • baking tin

For the glazing:

  • 75g butter
  • 1 teaspoon honey
  • 100g dark chocolate

02

How to:

Preheat the oven at 180Β°C.

Butter the bundt cake baking tin.

Mix together the flour, vanilla sugar and salt.

Melt the butter in a pan.
Add the cocoa, espresso powder and the water to the melted butter and stir until it’s smooth.
Put the pan off the stove and add the sugar, sour cream and eggs whilst stirring.
Make sure it’s mixed together very well until the mixture is completely smooth.

Add this mixture to the bowl with flour, vanilla sugar and salt.
Mix together until smooth and completely combined.

Pour the batter in the baking tin and bake the cake for 45 minutes.
Check with a toothpick.

Let the cake cool for at least 10 minutes before removing it from the baking tin.

While the cake is cooling, we’re going to make the glazing.

Melt the butter, chocolate and honey in a pan. Keep stirring to prevent it from burning.
Let it cool a bit before pooring it over the cake.

Put the cake on some baking paper and poor the chocolate glazing over the cake.
Let it set and it’s ready to eat!

06

I’ve put a little candle on top of the cake for this special occasion!
Happy Birthday Fiesta Friday!!!
XXX

05

Have a delicious day and a wonderful time at the party! ❀
xxx Sarah

I’ll be also partying here.

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47 thoughts on “USC #1: Chocolate Espresso Bundt Cake

  1. Pingback: Tea Time #6 – Omega 3 protein recover chia seed pudding Low FodMAP diet | Eclectic odds n sods

  2. This cake sounds amazing! I look forward to seeing more of your USC cakes. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning πŸ™‚

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  3. This looks amazing sarah, so sorry I didn’t get a ping back so was unaware you had made something as not looked at my emails for a while, was reyling on the pingbacks, naughty me hehe. I tried to make a bundt cake once adn it looked nothing like this, i tucked the pan away and thought i might never try it again but you have inspired me with this cake to give it a go. I am afraid I have eaten quite a bit of it..grinzzz…looks amaizng and thank you for coming to Tea Time xxx

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  4. You like Pink? πŸ˜€ Your bundt pan is pink, yes?
    This cake is looking so gorgeous, Sarah. And that dripping frosting – WOW! You might have reserved me some frosting? πŸ˜€ I love that slice with a candle. I should have put candle in my treats, too… but on the chicken. πŸ˜€ πŸ˜€ πŸ˜€

    Liked by 2 people

    • Yessss I like ^^ A girl can have some pink, right? I even reserved you some big slice, Jhuls πŸ˜€
      Haha a candle on the chicken would have been super funny πŸ˜€
      I’m very happy you like my cake ^^ ❀

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  5. This cake looks absolutely delicious, Sarah! Texturally, it looks perfect and the glaze sounds wonderful! I love that you plan on working your way through the cookbook…I’ll look forward to the upcoming recipes. Thanks for bringing this double chocolate cake to the Fiesta Friday anniversary celebration. πŸ™‚

    Liked by 2 people

  6. Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener

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