Espresso-Chocolate Bundt Cake with Salted Caramel Glaze
This espresso-chocolate bundt cake with salted caramel glaze is enhanced with sourdough starter, which adds a tangy flavor and light texture.
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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 teaspoons (3g) instant espresso powder
- ¼ cup (30g) confectioners’ sugar, sifted
- Flaky sea salt, to garnish
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