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I do use coffee a lot when I bake, especially if I’m making anything that includes chocolate. Coffee makes chocolate taste richer, more decadent, and more like itself. When you mix coffee into your chocolate desserts you get just a mild hint of coffee flavor, but the chocolate really sings!
This sinfully rich chocolate cake can be made into a layer cake for birthdays, but with how rich it is, we prefer to make a bundt cake without frosting and only a chocolate glaze drizzled across the top. The addition of strong black coffee to both the cake batter and the glaze intensify the richness of the chocolate and leave just a light perfume of coffee behind.
Sinfully Rich Chocolate Cake
- 2 c sugar
- 1 3/4 c all-purpose flour
- 3/4 c cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 1 c milk
- 1/2 c canola/vegetable oil
- 1 Tbsp vanilla extract
- 1 c hot coffee yes, it must be hot
Preheat your oven to 350. Grease and dust a bundt pan with cocoa powder.
Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in hot coffee. Your cake batter will be thin.
Pour cake batter into your prepared pan, and bake for 35-40 min, or until a skewer comes out clean when inserted into the cake.
Allow to cool 10 minutes in the pan, before removing to cool on a rack.
Cool completely before topping with Chocolate Glaze.
- 1/4 cup cocoa powder
- 1 cup powdered sugar
- 2 Tbsp butter melted
- pinch sale
- 3-4 Tbsp hot coffee
Combine all ingredients in a small bowl. Whisk until smooth. Drizzle over cake.