Six Inch Bundt Sticky Chocolate Cake
Lightly spiced chocolate cake
Servings 6
Cost 5
Equipment
- Six Inch Bundt Pan
Ingredients
- ½ tablespoon instant coffee
- ⅔ cup water
- 3 ounces semisweet chocolate chips or chopped chocolate 84 grams
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup unsalted butter (1 stick) 114 grams
- 1 cup dark brown sugar, packed 200 grams
- 2 large eggs plus 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips or raisin
- ½ cup chopped toasted walnuts
- Confectioners' sugar for garnish
Instructions
- Preheat oven to 325 degrees F. Grease and flour a six inch Bundt pan.
- In a 2 cup microwave measuring cup (Pyrex) or a bowl, heat water until it begins to boil. Add coffee and chocolate and stir until chocolate melts. Alternatively, you can just melt everything together in a saucepan. Let cool for about 10-15 minutes.
- Mix together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- With an electric mixer, beat butter and sugar until light and creamy, scraping side of bowl often. Add the cooled coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time (and yolk) until incorporated, and then mix in vanilla extract.
- Add the flour mixture and stir by hand until fully blended, then stir in the chocolate chips (or raisins) and nuts. The batter will be very wet.
- Pour batter into pan and and set the pan on a rimmed baking sheet. Bake for 45 minutes or until a sharp knife point inserted into the cake comes out clean (internal temperature should be at least 200F).
- Let cool to room temperature on a rack. If it's still a little warm, that's okay. Invert. Dust with powdered sugar before serving.