300 grams unsalted butter
600 grams granulated sugar
6 eggs
100 gr vegetable oil
1 tsp vanilla extract
160 grams cocoa powder
240 grams all-purpose flour
7 grams baking powder
a pinch of salt
90 ml espresso coffee
10 grams instant coffee
250 grams sour cream
Ganache:
120 grams dark chocolate
120 grams fresh cream
Stir into the coffee the instant coffee and the vanilla extract.
Mix all dry ingredients.
Beat the butter with the sugar until fluffy.
Add the eggs one at a time. Add the vegetable oil.
Now spoon in gradually the dry ingredients.
Add the sour cream.
Add the coffe mixture.
Pour into a bundt cake tin.
Bake for 45 minutes (check doneness with a toothpick). Cool down.
While the cake is baking, cut the chocolate into small chunks.
Bring the cream to a boil and add it to the chocolate. Do not mix yet. Let rest for 10 minutes and then stir with a whisk. Bring to room temperature.
When the cake is cold, top it with the ganache.
