This cake is seriously amaze-balls. It is the perfect storm of flavours; strong brewed espresso, chocolate and spicy chai notes. I was thinking of a riff on a chai latte of sorts and I finally came up with this combination. It is the perfect coffee cake for brunch or weekends, but also yummy enough to serve after dinner for guests. The very simple to make chocolate glaze is the perfet topper. Trust me this one will go fast!
for the cake:
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp each ground cardamom, ginger, star anise, cinnamon, black pepper
1 1/2 cups sugar
1/2 cup butter at room temperature
3 large eggs at room temperature
1/2 cup sour cream
1 cup brewed espresso, cooled to room temperature
1/2 tsp butter and 1/2 tsp flour to butter and flour baking pan
for the glaze:
1/2 cup chocolate chips
1 tbsp butter at room temperature
1 tbsp confection sugar
2 tbsp milk
Heat oven to 350 degrees.
Butter and flour a tube pan.
Beat sugar and butter together using a mixer until completely combined and fluffy, about 3-4 minutes.
Add eggs, one at a time, and beat until light, fluffy and the batter falls in ribbons, about 5 minutes.
Add sour cream and beat until combined.
Combine first 5 dry ingredients in a bowl and sift together.
Add sour cream and dry ingredients, alternating until combined.
Pour into pan.
Bake for 35 - 45 minutes until cause is done. Check by inserting a toothpick for doneness. Toothpick should come out clean.
Let cake cool and then pop out of pan.
While cake is cooling, prepare the glaze.
Combine all ingredients in a heatproof bowl over boiling water until melted, combined and shiny. If you want a runnier glaze add more milk, if you want a thicker glaze, add more sugar.
Pour over the cake immediately.