| Prep Time | 20 minutes |
| Cook Time | 50 m |
| Servings |
servings
|
Ingredients
Cake
- Non-stick baking spray with flour
- 2/3 cup Cocoa Powder
- 1 1/2 cup Semi-sweet Chocolate Chips divided
- 1 teaspoon Instant Espresso Powder
- 2/3 cup Water boiling
- 1 cup Buttermilk see note below
- 1 2/3 cup Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 2/3 cup Butter softened
- 1 cup Sugar
- 1 cup Light Brown Sugar packed
- 4 teaspoons Vanilla Extract
- 6 large Eggs room temperature
Glaze
- 5 tablespoons Butter melted (the remaining butter from the cake)
- 3 tablespoons Cocoa Powder
- 2 cups Confectioners Sugar powdered
- 1/4 cup Milk
Ingredients
Cake
Glaze
|
Instructions
Cake
- Preheat oven to 350 degrees F. Arrange oven rack to lower third position. Place a baking sheet on the oven rack (will help Bundt pan to sit level in oven) Spray 12-15 cup Bundt pan with non-stick baking spray with flour.
- In heatproof bowl combine cocoa, 1/2 cup chocolate chips and espresso powder. Pour in boiling water and stir until mixture is melted and smooth. Allow to cool, then stir in buttermilk. In medium bowl stir together flour, salt and baking soda.
- Using stand mixer with flat beater or hand mixer, cream on medium speed butter, granulated sugar and light brown sugar until light and fluffy. Add vanilla, then beat in eggs one at a time. Lower speed and mix in the following ingredients until just combined: 1/3 of the flour mixture, then 1/2 the chocolate mixture, 1/3 of the flour mixture. Scrape bowl. Then add the rest of the chocolate mixture and the rest of the flour mixture. Stir in the remaining cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out with just a few crumbs. Allow cake to cool for 10 minutes. Place a cake platter over the pan and invert to release cake onto the platter.
Glaze
- Whisk or use mixer to make glaze. Stir together butter, cocoa and half the confectioners’ sugar, then stir in milk. Add the rest of the sugar and stir until smooth. Drizzle glaze over cake when still slightly warm.
Recipe Notes
Note: to make your own buttermilk. Add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup. Fill the measuring cup with milk. Allow to sit 5-10 minutes.
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