Ingredients
- 10 bundt (pan)
- 5 eggs
- 3 instant expresso
- 3 c sugar
- 1 c dutch process chocolate
- 1 c buttermilk
- 2 c flour
- 8 oz bittersweet chocolate
- 1 1/2 c butter (unsalted)
- 1/4 c corn syrup (light)
- 3 tb water
- 2 tb butter (unsalted)
- 2 ts pure real vanilla
- 1/2 ts baking powder
- 1/2 ts salt
serving platter. Spread cool cake glaze on cake. Cover gently with plastic wrap or plastic dome. CHOCOLATE GLAZE: Bring corn syrup to a boil in 1 quart pan over high heat. Remove from heat and add chocolate. Blend with wisk or spatula until smooth, shiny and cool. DO NOT MAKE ANY SUBSTITUTIONS!!! ----
