POUND CAKE -VERA'S ESPRESSO FUDGE WITH CHOCOLATE GLAZE

By akselden

Bundt cake required

Ingredients

• FOR CAKE:
• 1 1/2 C. unsalted butter, softened
• 3 C. granulated sugar
• 6 large eggs at room temperature
• 2 C. unsifted cake flour
• 1 1/2 C. unsweetened cocoa powder
• 1 tsp. salt
• 1/2 tsp. baking powder
• 2 T. favorite coffee granules (not instant)
• 2 tsp. vanilla extract
• 1 C. whole buttermilk at room
• temperature
• 1/4 C. creme de cacao
• cooking spray
• flour to prepare cake pans
• FOR CHOCOLATE GLAZE:
• 3/4 C. unsalted butter
• 1/4 C. water
• 1 1/4 C. granulated sugar
• 1 1/2 T. unsweetened cocoa powder
• 1/2 C. creme de cacao

Preparation

Step 1

1. Preheat oven to 300°. In electric mixer on low speed, cream butter and sugar for 20 minutes or until mixture is light and creamy, scraping sides and bottom of bowl to incorporate all ingredients. Add eggs one at a time, incorporating completely after each addition. Scrape sides and bottom of bowl again.

2. In separate bowl, mix flour, cocoa powder, salt and baking powder. In
another bowl, mix coffee granules, vanilla, buttermilk and creme de cacao.

3. In mixer on low speed, alternate additions of cake flour and coffee mixture to batter, beginning and ending with flour, until well blended. Scrape sides and bottom of bowl to incorporate all ingredients.

4. Spray 12-cup Bundt pan with cooking spray, dust with flour and tap out excess. Pour batter into pan and bake for 60-75 minutes until top is firm and toothpick inserted in center comes out clean.

5. Remove from oven and cool inpan for 20 minutes. Remove from pan and flip out on wire rack.

FOR CHOCOLATE GLAZE:
6. Combine butter, water, sugar and cocoa powder in small saucepan. Bring to a boil. Remove from heat and add creme de cacao. Let cool.

TO FINISH CAKE:
7. Place warm cake on serving dish and brush with glaze. Allow to dry before serving. Note: Leftover glaze may be refrigerated in airtight container.