Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

INGREDIENTS

1 cup

2 sticks(227 g) unsalted butter, softened

1/2 cup

high quality dark Dutch process cocoa

1 tbsp

instant espresso powder dissolved into 3/4 cup water

2 cups

granulated sugar

1 cup

sour cream

1 tbsp

vanilla extract

large eggs (at room temperature)

2 cups

all-purpose flour

1 tsp

baking soda

1/2 tsp

salt

4 oz

high quality bittersweet chocolate

1/3 cup

unsalted butter, softened and cut into 1/2" pieces

1 1/2 tsp

light corn syrup

1/2 tsp

ground cinnamon