Double Espresso Chocolate Cake

Directions

1. Preheat oven to 350˚F. Grease and flour Bundt pan; set aside.
2. In medium bowl, combine boiling water and ¼ cup dry espresso powder; stir to dissolve. Stir in cold water and coffee liquor; set aside.
3. In large bowl, combine 1 cup butter and sugar; beat on medium speed until light and fluffy. Beat in eggs one at a time, beating well after each addition and scraping bowl often. Stir in 2 tsp. vanilla and melted chocolate. In small bowl, combine salt, baking soda and flour.
4. Add ¹/3 of flour mixture to butter mixture, blend on low speed just until blended. Add ¹/3 of the liquid and beat just until blended. Repeat two times, until all flour and liquid have been incorporated.
5. Spoon batter into prepared pan. Bake for 40-45 minutes, until toothpick inserted in center of cake comes out clean. Cool on wire rack 15 minutes.
6. Invert cake onto cooling rack to cool completely.
7. Glaze: In small saucepan, combine all glaze ingredients over medium heat, stirring constantly until mixture is smooth. Remove from heat and cool 15 minutes. Place cake on serving platter. Spoon glaze over cake.
8. Cappuccino Froth: Before serving, in medium bowl, dissolve 2 tsp. espresso powder in whipping cream. Stir in powdered sugar and vanilla; beat on high speed until stiff peaks form. Spoon mixture into center of cake. Dust with cocoa and garnish with chocola