Cappuccino Bundt Cake

I love the cinnamon in this recipe. It, along with the espresso powder, brings such a wonderful depth of flavor to the chocolate. While I'm not usually a huge fan of white chocolate, I did think it added a little oomph to the glaze that was lovely.

I ended up using plain yogurt instead of sour cream because I had it in my fridge. And, as you can see in the picture, I used some confetti sprinkles rather than the cocoa mixture called for in the recipe.

Cappuccino Bundt Cake
Courtesy of All You



Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups sugar
1/2 teaspoon salt
1/2 cup vegetable oil
8 tablespoons unsalted butter
2 tablespoons plus 1/4 tsp. unsweetened cocoa
3 tablespoons plus 1/4 tsp. instant espresso powder
2 tablespoons plus 1/4 tsp. cinnamon
2 large eggs, lightly beaten, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract

Glaze:
4 ounces white chocolate, chopped
1 tablespoon unsalted butter
1 cup confectioners' sugar
3 tablespoons whole milk

Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 tablespoons cocoa, 3 tablespoons espresso powder, 2 tablespoons cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.

Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.

Make glaze: Whisk 1/4 teaspoon each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.