This is a fancy-pants cake. This is the cake you bring to that office party, an afternoon tea, a housewarming party, mother’s day, or a birthday. I would argue that this fancy pants cake is especially good for mother’s day, since this is the most requested cake from my mom, my god mother, and my god mother’s assortment of friends. Seriously, you’ve got to understand that these mothers flip at the sight of this cake. Never have I seen so many people pleading for a recipe. Next time you’re in an environment that calls for a fancy pants sort of cake, make this cake are prepare to impress. The espresso flavor of the cake and the white chocolate glaze are perfect together, and if you time the frosting of the cake just right, the look of the cake is as sophisticated as the taste.
Espresso Bundt Cake
- 1 ½ cup self rising flour
- 1 tsp baking powder
- 2 TBS cocoa powder (plus extra for dusting)
- ½ tsp salt
- 1 cup butter
- 1 cup sugar
- four eggs
- 1 tsp vanilla
- 3 TBS espresso powder dissolved in 2 TBS hot water, cooled
- Sift the flour, baking powder, cocoa, and salt in a medium bowl.
- Cream the sugar and butter in a large bowl for three minutes, or until extremely fluffy.
- Add the vanilla and espresso water to the butter/sugar mixture and beat until incorporated.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the wet ingredients to the dry ingredients, stirring together by hand until smooth (you shouldn’t have to stir too much, which could lead to toughness).
- Pour the batter into a greased bundt pan, and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the cake comes out without any crumbs.
White Chocolate Glaze
- 4 ounces white chocolate
- 4 TBS butter
- 3 TBS milk
- 1 ¾ cup powder sugar
- Melt the white chocolate, butter, and milk together until smooth.
- Allow the mixture to cool and then sift in the powdered sugar. Whisk until smooth.
- Frost the cooled cake, dust with cocoa, and enjoy!