Chocolate Espresso Bundt Cake

CAKE

STEP 1

Combine all ingredients in a mixing bowl.

STEP 2

Using a paddle, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Mix for a further 2 minutes on slow speed.

STEP 4

Deposit into greased and floured Kugelhopf Bundt tin.

STEP 5

Bake at 160°C until baked through.

STEP 6

Transfer to wire rack to cool.

COFFEE SUGAR SYRUP

STEP 1

Bring sugar and water to the boil.

STEP 2

Remove from heat and stir in expresso coffee.

STEP 3

Lightly brush over cooked mud cake while it is still warm.

GLAZE

STEP 1

Combine water and thickened cream in a saucepan and bring to the boil.

STEP 2

Add cocoa powder and caster sugar and stir until combined. Continue to heat until mixture reaches 106°C.

STEP 3

Remove from heat and pour over chopped dark chocolate and mix until smooth.

STEP 4

Cool glaze to 37°C.

TIP

Glaze can be stored in refrigerator until ready to use, warm to 37°C before glazing cake.

ASSEMBLY

STEP 1

Place cake on a wire rack with a drip tray beneath and pour glaze over the cake, covering entirely.

STEP 2

Decorate as desired.