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Categories:
boiling water natural Espresso powder flour baking powder ground cinnamon salt golden brown sugar vegetable oil vanilla eggs chocolate chips unsalted butter
Viewed: 2 - Published at: 9 years agoIngredients
- 1 cup boiling water
- 1/2 cup natural unsweetened cocoa powder
- 4 teaspoons instant espresso powder, divided
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 1/2 cups (packed) golden brown sugar, divided
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/4 cups mini semisweet chocolate chips, divided
- 1/4 cup (1/2 stick) unsalted butter, room temperature
Method
- Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
- Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.
