Ingredients Jump to Instructions ↓

  1. 1 c Dutch process chocolate

  2. 2 c Flour

  3. 1/2 ts Baking powder

  4. 1/2 ts Salt

  5. 3 tb Instant expresso

  6. 1 1/2 c Unsalted butter; softened

  7. 3 c Sugar

  8. 2 ts Pure real vanilla

  9. 5 lg Eggs

  10. 1 c Buttermilk

  11. Chocolate glaze- 1/4 c Light corn syrup

  12. 3 tb Water

  13. 2 tb Unsalted butter

  14. 8 oz Bittersweet chocolate; chop

  15. 10" Bundt pan. Set aside. Sift cocoa, flour, baking powder, salt & expresso together. Set aside. Cream butter until light and fluffy. Add sugar and beat until dissolved, about 5 minutes on hi speed. Slow mixer and add vanilla. Add eggs one at a time, beating well after each one. Add dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients. Pour into prepared pan. Bake

  16. 1 hour and 20 minutes, or until tested done. Cool cake in pan on rack for 20 minutes. Turn out on rack to cool completely. Place on

Instructions Jump to Ingredients ↑

  1. serving platter. Spread cool cake glaze on cake. Cover gently with plastic wrap or plastic dome. CHOCOLATE GLAZE: Bring corn syrup to a boil in 1 quart pan over high heat. Remove from heat and add chocolate. Blend with wisk or spatula until smooth, shiny and cool. DO NOT MAKE ANY SUBSTITUTIONS!!! -


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