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.
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
Preheat the oven at 180°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!
I’ve put a little candle on top of the cake for this special occasion!
Happy Birthday Fiesta Friday!!!
Have a delicious day and a wonderful time at the party! ❤
I’ll be also partying here.
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