Chocolate Espresso Bundt Coffee Cake

Ingredients

• 3/4 cup softened butter, room temperature (For the Cake)
• 1 1/3 cups granulated sugar (For the Cake)
• 1/2 cup brown sugar (For the Cake)
• 2 teaspoons baking powder (For the Cake)
• 3 large eggs, room temperature (For the Cake)
• 2/3 cup sour cream (For the Cake)
• 1 cup milk (For the Cake)
• 1/4 cup espresso OR strongly brewed coffee (For the Cake)
• 1/2 cup unsweetened cocoa powder (For the Cake)
• 3 cups all-purpose flour (For the Cake)
• 9 ounces bittersweet chocolate, chopped (For the Topping)
• 1 cup heavy cream (For the Topping)
• 1 teaspoon instant espresso powder (For the Topping)
• 1/4 cup pecans, chopped (optional) (For the Topping)
• Extra espresso powder, for garnish (optional) (For the Topping)

Steps

1. For Cake: Preheat oven to 350°.
2. In a large bowl, combine the softened butter, granulated and brown sugars and the baking powder. Beat mixture until smooth. Add the cocoa powder and again beat until smooth.
3. Add eggs, one at a time, beating in between.
4. Add sour cream, milk, and espresso and mix again, just until combined. Gradually beat in flour a little at a time, until fully incorporated.
5. Spray Bundt pan thoroughly with cooking spray. Immediately pour the batter into the bundt cake pan.
6. Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool in bundt pan for about 10 minutes, then flip onto a rack for an additional 10 minutes before removing from pan. Usually the cake will have come out on it's own.
7. For Topping: Place the chopped chocolate into a medium bowl.
8. Heat the cream and espresso powder in a small sauce pan over medium heat. Bring just to a boil. Remove from heat immediately and pour over chopped chocolate. Whisk until smooth.
9. Cool ganache just slightly before drizzling over your cake.
10. Sprinkle chopped pecans and more espresso powder over the top of your coffee cake. Enjoy!