2tablespoonscoffee liqueur(I used Tia Maria you could also use Kahlua)
⅔cup(3 ½ oz/100g) dark chocolate(chopped)
3½tablespoons(50g) unsalted butter(chopped)
Preheat oven to 350ºF/180ºC. Grease a 6 cup bundt pan.
Sift the flour, baking powder, baking soda and salt. I like to sift the dry ingredients onto a sheet of baking paper...it keeps the washing up to a minimum!
In a small bowl, mix the cocoa and instant espresso powder with 1 ½ tablespoons of warm water. Stir until well combined and dissolved.
Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well between additions. Beat in the vanilla. When combined add in the cocoa/coffee mixture. Scrape down the sides and the bottom just in case there is uncombined cake batter at the bottom.
Add dry ingredients and combine on low speed until just moistened. Add sour cream and beat for 1 minute or until well combined and smooth.
Bake for 45 minutes or until a skewer comes out clean. Allow the cake to cool for 10 minutes before turning out to cool completely.
In the meantime prepare the syrup by combining all the ingredients in a saucepan. Heat until the sugar dissolves. Replace the cake into the pan and pour over the by-now cooled syrup. Allow to soak into the cake. This won't take long, maybe 10-15 minutes.
Now is the time to prepare the glaze by heating the chocolate, butter and liqueur over a double boiler or in the microwave on low stirring frequently until smooth.
Ready to assemble and eat! Place a serving plate over the cake pan and tip the cake onto the plate. This will catch any syrup that hasn't absorbed. With a spoon drizzle the glaze over the cake.