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“Nick Malgieri”

Ingredients Nutrition


  1. Butter and flour a 12-cup tube pan or Bundt pan.
  2. Set a rack in the middle of the oven; preheat oven to 325°.
  3. In a bowl, stir the flour, baking soda, and salt together.
  4. In the bowl of a stand mixer, beat the butter and sugar on medium speed until soft and light, about 5 minutes.
  5. Stop the mixer; scrape in the chocolate; beat on medium speed.
  6. Beat in the eggs one at a time, beating until smooth after each addition.
  7. Stop the mixer and use a rubber spatula to scrape down the bowl and beater.
  8. Decrease the mixer speed to low and beat in 1/3 of the flour, followed by half the sour cream.
  9. Stop and scrape again.
  10. Repeat with another 1/3 of the flour and remaining sour cream, then stop and scrape.
  11. Beat in the remaining flour.
  12. Give a final mix to the batter with a large rubber spatula.
  13. Scrape the batter into the prepared pan; smooth the top.
  14. Bake for 55-60 minutes, or until the cake is well risen and a pick comes out clean.
  15. Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack, remove the pan, and let cool completely.
  16. When the cake is completely cooled, make the glaze: bring the cream to a simmer in a pan.
  17. Remove from the heat, add in the chocolate, and allow to stand for 3 minutes to melt the chocolate.
  18. Add in the espresso; whisk until smooth; let cool to room temperature.
  19. Place the cake, on the rack, on a jellyroll pan to catch drips.
  20. Pour the glaze over the cake in a spiral, starting from the center and working outward.
  21. Leave the cake on the rack until glaze is set.
  22. Use a wide metal spatula to slide the cake onto a platter.
  23. Keep the cake under a dome at cool room temperature—refrigeration will dull the glaze.

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