Espresso Bundt Cake
Source of Recipe
Internet
Recipe Introduction
The trick with this cake, the stronger the coffee you use, the better the mocha flavor cake
List of Ingredients
1 Tbsp. instant coffee crystals
3/4 cup hot espresso, or another strong coffee
1/4 cup coffee liqueur
1 Tbsp. pure vanilla extract
3 sticks sweet butter, softened
2 cups sugar
5 large eggs
3 oz semisweet chocolate, melted
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Recipe
Preheat oven at 350�. Butter and sugar the bundt pan
In small saucepan, dissolve the coffee crystals in hot coffee. Stir in the coffee liqueur and vanilla ex, set aside
Put butter and sugar in bowl and cream together until fluffy, on medium speed. Add eggs 1 at a time, beating 20 seconds after each addition. Add melted chocolate and beat on low speed until combined
In another bowl, whisk together flour, baking powder, baking soda and salt. Add this mixture to butter mixture in thirds, alternating with coffee mixture. Beat 45 seconds after each addition
Pour batter in pan. Bake for 60 minutes. Remove cake from oven, cool 15 minutes.
Glaze
2 oz semisweet chocolate, chopped
1 Tbsp sweet butter
1 cup powdered sugar
6 Tbsp. strong coffee
In glass bowl, heat chocolate and butter in microwave, until smooth. Add 1/2 cup sugar and 3 Tbsp. coffee and whisk until smooth. Slowly add the remaining sugar and coffee, whisk until smooth
Pierce the top of cake. Spoon the glaze on top of cake.
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