A delightful bundt cake combining the rich flavors of chocolate and espresso, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Ensure the bundt pan is well-greased and floured to prevent sticking.
In a mixing bowl, dissolve the espresso powder in the hot water.
Use hot water to fully dissolve the espresso powder for a smooth mixture.
Add the cake mix, pudding mix, sour cream, eggs, and oil to the bowl. Mix until well combined.
Mix until just combined to avoid overmixing, which can make the cake dense.
Fold in the chocolate chips gently.
Coat the chocolate chips in a little flour before folding to prevent them from sinking.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 30 minutes, then invert onto a serving plate.
Run a knife around the edges of the pan to help release the cake.
In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and whisk in the chocolate chips until smooth.
Use a low heat to prevent the cream from scorching.
Drizzle the glaze over the cooled cake and let it set before serving.
For a decorative touch, use a spoon to create patterns with the glaze.
Slice and serve the cake, enjoying its rich chocolate and espresso flavors.
Pair with a cup of coffee or a scoop of vanilla ice cream for a delightful experience.
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