For the cake:
1 c. sugar
4 T. butter
5 large egg yolks
16 oz. sour cream
1/2 c. 2% milk
3 3/4 c. all-purpose flour
1 1/4 c. unsweetened cocoa
1 t. espresso powder
2 T. baking powder
3/4 t. salt
For the glaze:
1/2 c. 2 % milk
1/2 t. salt
3 c. powdered sugar
- Pre-heat the oven to 375 degrees fahrenheit.
- Butter and flour a 9 x 13 pan (I used a glass pan).
- Combine the last 5 ingredients for the cake (dry ingredients) in one large bowl and set aside.
- To the bowl of stand mixer with the paddle attached, add the butter and sugar and beat on medium high speed until combined.
- Add in the yolks and mix until combined.
- Add in the sour cream and mix until combined. You may need to scrape down the sides of the bowl.
- Add in half of the dry ingredients and mix until combined.
- Add in the milk and mix until combined.
- Add in the remaining dry ingredients and beat on medium high speed just long enough to combine all the ingredients.
- The dough will be thick, spread it evenly on the bottom of the prepared baking pan.
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Let cool on a cooling rack for about 15 minutes.
- While cooling, combine the ingredients for the glaze in a large bowl and whisk by hand until the glaze is completely mixed.
- Poke several large holes around the interior of the cake to soak up some of the glaze. Evenly pour the glaze on the cake.
- Some of the glaze will pool in the corners, use a small spoon to scoop and pour this glaze in the holes in the interior of the cake.
- Let the cake cool completely until the glaze is set.
- Serve immediately or store in the refrigerator for several days. I recommend letting the cake come to room temperature again before serving.