• In a medium sized saucepan over medium heat, melt the Butter. Stir in ( I used a whisk), the Coffee, Cocoa Powder, Cinnamon and Salt. Whisk until well combined.
  
• Remove from the heat and stir in the Vanilla Extract.
  
• In a medium sized bowl, stir together the Sugar, Flour and Baking Soda.
  
• Take the Cocoa/ Butter mixture and pour about 1/3 of it into the Flour Mixture. Stir well. It will be dry. I use a Silicone Spatula for this. Add another 1/3 of the Cocoa/ Butter mix to the Flour and keep stirring. Add the last 1/3 of the Cocoa/ Butter and keep stirring until all the lumps are gone and the texture is even. This takes just a couple minutes.
  
• Crack the Eggs into a bowl and slightly whip with a fork. Add the Eggs to the cake batter and stir until well incorporated.
  
• Drop the Sour Cream by the spoonful onto the cake batter and stir it in well.
  
• Pour the cake batter into the prepared Bundt Pan and place into your pre heated oven. Bake at 350 degrees for 40-45 minutes until a cake tester comes out clean. I use wooden skewers for this as toothpicks are way too small.
  
• Remove from the oven and set on a wire rack to cool for 15 minutes. This is the top which will become the bottom. Yes, it is wrinkly and crinkly but it will be the cake bottom, so no worries.
  
• After cooling for 15 Minutes, put another wire cake cooling rack over the top of the cake and holding firmly, flip the cake over so it's bottom size up! Now, isn't that pretty? Let the cake cool a bit while we make the Glazes.
  
• I'm using this for a cake plate today. Isn't it a beauty? It's hand painted and we brought it back from our trip to Budapest, Hungary. It's something we'll use for years to come!.
  

Chocolate Glaze

• In a small saucepan, combine the Butter, Chocolate Chips and clear Corn Syrup. Slowly heat this mixture and stir continuously until the Chips are melted and everything is well combined. The mixture should be of pouring consistence. Pour the Glaze over the cake making sure it runs down both the inside and outside of the cake. Hint: Set the cake and the wire cooling rack on a dinner plate and then pour on the Glaze. The drips will collect on the plate making for easy clean up.
  

White Gaze

• Melt the butter for a few seconds in a custard cup in the microwave. ( You can certainly use your stove). Stir in the Powdered Sugar and the Cream and stir until well combined and of drizzling consistence. Using a teaspoon, drizzle the Glaze off the end of the spoon making a pretty or interesting pattern or pretty interesting pattern! That's it! Set the cake aside to complete cooling. Serve with lots of Whipped Cream or Ice Cream, if desired.
  
• Dan just called. It's 5 pm here and he's on his way home. He'll be here by 8 o'clock. I told him about the cake. Made his day! He's going to love it! Thanks so much for stopping by today. I love sharing my recipes with you and letting you, my friends know a little about my day here in Bavaria. Wherever your journey leads you today, I hope it is filled with sweet delights. Journey On! Karen, TJG