This recipe comes from a 2009 Bon Appetit issue and was the inspiration for a birthday cake for my brother’s girlfriend. She loves sweet, chocolatey desserts and coffee and, since this cake has some mocha flavor to it, it seemed a perfect cake for her. My parents didn’t have a Bundt pan, so we made it with a large cake pan. Use whatever you’ve got in house to make the tasty dessert!
You will need:
- 1 c boiling water
- 1/2 c unsweetened cocoa powder
- 4 t instant coffee, divided
- 2 c all-purpose flour
- 2 t baking powder
- 2 t ground cinnamon
- 1 t salt
- 2 1/2 c packed light brown sugar, divided
- 1 c vegetable oil
- 1 T vanilla extract
- 2 eggs
- 1 1/4 c mini semisweet chocolate chips, divided
- 2 T water
- 1/4 c (1/2 stick) unsalted butter, room temperature
Then you will…
- Preheat oven to 350 degrees. Generously brush 12- to 15-cup nonstick Bundt pan with oil.
- In a small bowl, whisk together the boiling water, cocoa powder and 2 teaspoons of the instant coffee.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a large bowl, beat the 2 cups of the brown sugar together with the vegetable oil and vanilla extract using an electric mixer (if you have one).
- Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer.
- Beat in half of the flour mixture, then the cocoa mixture.
- Add remaining flour mixture; beat to blend.
- Fold in 1 cup of the chocolate chips. Transfer batter to the prepared pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes.
- Cool the cake 10 minutes. Invert cake onto cooling rack; cool 15 minutes longer.
- Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons of instant coffee, and 2 tablespoons of water in a small saucepan over medium heat until sugar melts.
- Remove from heat. Add the butter and remaining 1/4 cup of chocolate chips; stir until butter and chocolate melt. Cool slightly.
- Using a spoon, drizzle the mocha icing over cake. Cool completely, before slicing and serving.