Ingredients
- 10 bundt (pan)
- 5 eggs
- 3 instant expresso
- 600 gr sugar
- 260 gr dutch process chocolate
- 240 ml buttermilk
- 250 gr flour
- 250 gr bittersweet chocolate
- 200 gr butter (unsalted)
- 85 gr corn syrup (light)
- 45 ml water
- 18 gr butter (unsalted)
- 9 gr pure real vanilla
- 2 gr baking powder
- 1 gr 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 litre 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!!! ----
