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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 350º. 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.