Recipe by Baby Kato
I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.
Top Review by Annacia
Let me start of be saying that DH is sending you kisses as I type! With the exception of using all Splenda for the sugar and skipping the powdered sugar I made this as directed down the line. I was a bit concerned at one point because the batter was closer to a soft dough than a cake batter but I forged ahead and, wow, what a result! It rose so much that I had to cut the top (bottom?) off even with the pan so that it would sit nicely on a plate. The texture is amazing it's really hard to describe but something like tender, soft, smooth and flaky might fit, lol. I just had to sample some of the cut away top and it's nothing short fabulous, I love that it's not overly sweet even with 2 cups of Splenda. This is a special cake and the only thing I would do differently next time would be to grease the pan super well and skip flouring it. Outstanding recipe. Made for Photo Tag.
- 2 ounces unsweetened chocolate squares
- 1⁄2 cup coconut, toasted (optional)
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 cup butter, softened
- 2 cups white sugar
- 3 jumbo eggs (room temperature)
- 3 teaspoons instant espresso powder
- 1 1⁄4 cups buttermilk
- 1⁄8 cup powdered sugar (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan.
- Melt chocolate over a very low heat and set aside.
- In a small bowl, combine the flour, baking powder and baking soda.
- Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
- Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
- In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
- Pour 1/2 of the remaining plain batter into the prepared pan.
- Next spoon the chocolate batter ontop of the plain batter.
- Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
- Bake 45 - 50 minutes, checking to ensure cake is cooked.
- Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
- Lightly sprinkle powdered sugar ontop of cooled cake and serve.