Mocha Latte Chip Cake
Ready In: 1 hr 10 mins
Serves: 12-16
Ingredients
Cake
- 1 cup butter, softened
- 1 3⁄4 cups granulated sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1 1⁄2 cups milk
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 1⁄2 cups milk chocolate chips
Glaze
- 3⁄4 cup milk chocolate chips
- 1⁄3 cup butter
- 1⁄3 cup corn syrup
- 1 1⁄2 teaspoons instant espresso powder
Directions
- To make the cake, preheat the oven to 350 degrees F.
- Grease and flour a Bundt cake pan.
- Beat the butter with the sugar in a separate bowl until fluffy.
- Beat in the eggs, one at a time.
- Stir the flour with the baking powder and salt until combined.
- Whisk the milk with the vanilla and espresso powder.
- On low speed, alternately beat the flour and milk mixtures into the butter mixture.
- Stir in the chocolate chips and scrape the batter into the pan.
- Bake for 45 to 55 minutes or until a tester inserted comes out clean.
- Cool in the pan for 10 minutes, then finish cooling on a rack.
- To make the glaze, heat the chocolate chips, butter, syrup and espresso powder in a saucepan set over medium heat.
- Cook, stirring constantly, until glossy and smooth.
- Drizzle over the cooled cake.
- Let stand until the glaze is set.
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