Chocolate Coffee Cake - flour

Method

• Butter and flour a 12-cup tube pan or Bundt pan.
• Set a rack in the middle of the oven; preheat oven to 325.
• In a bowl, stir the flour, baking soda, and salt together.
• In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.
• Stop the mixer; scrape in the chocolate; beat on medium speed.
• Beat in the eggs one at a time, beating until smooth after each addition.
• Stop the mixer and use a rubber spatula to scrape down the bowl and beater.
• Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.
• Stop and scrape again.
• Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.
• Beat in the remaining flour.
• Give a final mix to the batter with a large rubber spatula.
• Scrape the batter into the prepared pan; smooth the top.
• Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.
• Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.
• When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.
• Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.
• Add in the espresso; whisk until smooth; let cool to room temperature.
• Place the cake, on the rack, on a jellyroll pan to catch drips.
• Pour the glaze over the cake in a spiral, starting from the center and working outward.
• Leave the cake on the rack until glaze is set.
• Use a wide metal spatula to slide the cake onto a platter.
• Keep the cake under a dome at cool room temperaturerefrigeration will dull the glaze.