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| 4 Tasse | All-purpose flour 1 L |
| 4 Teelöffel | Baking powder 20 mL |
| 2 Teelöffel | Baking soda 10 mL |
| 2 Esslöffel | Instant espresso powder 25 mL |
| 1 Tasse | Unsalted butter 250 mL |
| 2 Tasse | Brown sugar 500 mL |
| 4 | Eggs 4 |
| 2 Teelöffel | Pure vanilla extract 10 mL |
| 2 Tasse | Sour cream or buttermilk 500 mL |
| 3/4 Tasse | Brown sugar 175 mL |
| 1/2 Tasse | Chopped toasted pecans 125 mL |
| 1 Esslöffel | Cinnamon 15 mL |
| 2 Teelöffel | Instant espresso powder 10 mL |
| 1/2 Tasse | Chopped bittersweet chocolate 125 mL |
| 8 x ca. 30 g | Chopped bittersweet chocolate 250 g |
| 1/2 Tasse | Whipping cream 125 mL |
| 2 Esslöffel | Corn syrup 25 mL |
| 1 Esslöffel | Instant espresso powder 15 mL |
| 1/2 Tasse | Sugar 125 mL |
| 1/3 Tasse | Whipping cream 75 mL |
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For the cake, cream butter with sugar until light. Add eggs one at a time, beating after each one. Beat in vanilla. Sift flour with baking powder, baking soda and espresso powder. Add to batter alternately with the sour cream.
Combine ingredients for the filling. Spread half the cake batter into a buttered 14"/34 cm cake pan that has been lined with parchment paper. Sprinkle with the filling. Top with remaining batter. Bake in preheated 350F/180 °C oven for 45 minutes or until top springs springs back when lightly touched. Cool on a rack and then invert onto a huge platter.
For the chocolate glaze, in a medium bowl combine chocolate with cream, corn syrup and coffee. Melt together over a pot of simmering water until very smooth. Pour over cake.
For the caramel glaze, place sugar in a medium saucepan and stir in 2 tbsp/25 mL cold water. Stir until dissolved. Cook over high heat, without stirring until sugar turns golden. Add cream carefully. Cook a few minutes until smooth. Cool. Drizzle over cake.
16 to
20 servings
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