Prep 20 mins
Cook 50 mins
This recipe comes from an episode called Long Lazy Cooking with Dave Lieberman. So yummy! You may replace already brewed coffee for the instant coffee and water(1 1/3 cups).
- 1 cup butter, softened, plus more for pan (1 cup)
- 2 cups dark brown sugar
- 1 tablespoon instant coffee
- 1 1⁄3 cups water
- 8 ounces semi-sweet chocolate chips
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour, plus more for pan
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 3⁄4 cup raisins (optional)
- 1 cup walnuts, chopped (optional)
- confectioners' sugar, for garnish
- Preheat oven to 325 degrees F.
- Cream the butter and sugar with an electric mixer until light and fluffy. Heat coffee, water(or 1 1/3 cups already brewed coffee), and chocolate in a saucepan over low heat, stirring often until chocolate has melted completely. Add the coffee chocolate mixture to creamed sugar and butter. Beat in eggs, 1 at a time until well mixed, and then stir in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. A little at a time, beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
- Butter and lightly dust a bundt pan with flour. Pour the batter into pan and bake about 45 to 50 minutes or until a toothpick inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve. Enjoy!
This is so good! I added the raisins and it was so good with the chocolate chips. It's too bad it didn't last too long in my household.
This cake is a chocolate-lover's dream! you have to have a real sweet tooth for this one, I used instant coffee for this and just added in walnuts, my family loves this cake, thank you Sharon!...Kitten:)