COFFEE CAKE WITH ESPRESSO GLAZE AND AZÉLIA CHOCOLATE CHUNKS 

INSTRUCTIONS

Cake Batter

• Preheat the oven to 350°F.
• Grease a 10- to 12-cup bundt pan with cooking spray or softened butter. Dust with flour, knocking out the excess.
• Place the flour, leavening, salt, cinnamon and cardamom in a medium-sized mixing bowl and whisk to combine.
• Chop the Azélia 35% Milk Chocolate roughly (each wafer should be in about 4 pieces) and add to the dry ingredients. Toss to coat.
• In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, combine the sugar, oil and extract and beat on medium speed for about 3 - 5 minutes.
• Add the eggs and yolks, one at a time, beating on low to combine after each addition.
• In a small bowl whisk the espresso powder into the coffee. Add the sour cream and whisk until smooth.
• On low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the coffee/sour cream mixture, in two, and ending with the dry.
• Stop mixing when you can still see a streak or two of flour.
• Remove the bowl from the mixer and continue mixing by hand with a rubber spatula, just to combine.
• Transfer the batter to the prepared pan. Bake for 50 - 55 minutes, rotating at the halfway point, until a cake tester inserted in the center comes out with a moist crumb or two.
• Let cool for 5 minutes on a cooling rack. Invert the cake and let cool another 5 minutes, before lifting the pan off of the cake. If it does not immediately release, try running a butter-knife around the outside edges and the center tube, and try inverting it again. Let cool to room temperature before glazing.

Espresso Glaze

• While the cake cools, make the glaze.
• Place the confectioners sugar in a medium-sized bowl.
• Whisk the espresso powder into the coffee, and pour the mixture over the sugar.
• Whisk vigorously to combine until smooth.
• If the mixture is too thin, add a bit more sugar, and if it is too thick, add a bit more coffee (or water), a teaspoon at a time.