Chocolate Cake with Espresso Glaze

For the cake:
Preheat your oven to 350ºF. Heat chocolate in the microwave in 30-second intervals, until smooth and melted.

Lightly coat a 9 by 1 ½ inch cake pan with the 1 teaspoon melted butter and flour with 1 teaspoon cake flour. Combine the remaining 1 cup flour, baking soda and salt in a sifter. Sift into a bowl and set aside.

Combine the brown sugar and room temperature butter in a bowl and beat with an electric mixer on low for 2 minutes. Scrape down the sides of the bowl and beat on high for another 2 minutes. Add eggs, one at a time, and beat for 2 minutes. Add the melted chocolate and vanilla. Beat for 30 seconds.

Slowly add the flour and sour cream into the chocolate/egg mix. Mix for 30 seconds and add the brewed espresso. Mix for another 30 seconds or until smooth. Pour into prepared pan and bake for 45 minutes. Allow it to cool for at least 1 hour before adding the espresso glaze.

For the espresso glaze:
Stir together the powdered sugar and cocoa in a small bowl. Dissolve the espresso powder in hot water, add to the sugar mix and stir until blended. Stir in the vanilla. Pour over the entire cake once it has cooled. It should flow over the entire cake but feel free to use a spatula to spread it over the cake and allow it to drip a little over the sides.

Enjoy!