Espresso-Chocolate Bundt Cake with Salted Caramel Glaze

Ingredients

• Cake
• 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• ½ cup (44g) Dutch process cocoa powder, sifted
• 1 tablespoon (5g) instant espresso powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup (220g) active sourdough starter
• 1 cup (240ml) water
• ½ cup (120ml) buttermilk
• ½ cup (120ml) grapeseed or canola oil
• 2 teaspoons (10ml) vanilla extract
• Glaze
• ½ cup (120ml) heavy cream
• 1 tablespoon (14g) unsalted butter
• ½ cup (100g) granulated sugar
• ½ cup (120ml) water
• 2 teaspoon (3g) instant espresso powder
• ¼ cup (30g) confectioners’ sugar, sifted
• Flaky sea salt, to garnish