There is no mistaking that my cake is all about chocolate. The 6 ounces of unsweetened chocolate gives it the easily recognizable chocolate color and mini chocolate chips hide throughout the cake, but it's the addition of espresso which deepens the chocolate flavor and makes a wonderful cake. I first baked with coffee and chocolate in these oatmeal fudge bars and when I came across a recipe for Mississippi Mud Cake in a Bundt form in Lauren Chattman's book, Cake Keeper Cakes, I knew I had found my starting point for this chocolate creation.I adapted her recipe to exclude the bourbon and pecans so this cake is no longer Mississipii Mud Cake, but the base of the cakes are relatively the same. I am looking forward to baking my way through more recipes in this cookbook. Each one looks better than the last!
2 1/1 cups all purpose flour
2 teaspoons baking soda
2 teaspoons espresso (instant powder)
1/2 teaspoon salt
1 cup butter (2 sticks)
6 ounces unsweetened chocolate
1 cup brewed espresso
1 cup sugar
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips
For the Glaze:
6 Tablespoons butter
4 Tablespoons brown sugar
6 Tablespoons heavy cream
2 cups confectioners' sugar
3 Tablespoons brewed espresso
Preheat oven to 350 degrees F. Prepare your Bundt pan: I sprayed the pan with baking spray then dusted it with cocoa powder. (I hadn't tried cocoa powder before and love that on a dark cake, the excess cocoa powder blends into the cake whereas flour would stand out. Plus this cake flew out of the pan like a charm so I will use this method of preparation again.)
1. Combine the dry ingredients of flour, baking soda, espresso powder, and salt in a bowl. Sift them together. Set aside.
2. Melt the butter and chocolate with the brewed espresso in a small saucepan over medium heat. Gently whisk until melted and combined. Take off the heat and add the granulated sugar, continue to whisk until well mixed.
3.In another bowl whisk the eggs and vanilla. Slowly pour in the chocolate mixture and whisk to combine. Add the flour mixture and stir with a spoon until blended. Add the chocolate chips.
4. Pour the batter into your prepared pan and bake for 40-45 minutes. I let the cake cool completely (it will pull away from the sides of the pan), then I inverted it onto a plate.
Melt the butter with the brown sugar and espresso. Add the cream and bring to a simmer. Remove from the heat and whisk in the confectioners' sugar. Add more espresso if needed to thin out the glaze. Let it cool before pouring it over the cake.
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