 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
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. Ingredients:
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:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10-inch Bundt pan.
3. Melt chocolate over a very low heat and set aside.
4. In a small bowl, combine the flour, baking powder and baking soda.
5. Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
6. Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
7. In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
8. Pour 1/2 of the remaining plain batter into the prepared pan.
9. Next spoon the chocolate batter ontop of the plain batter.
10. Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
11. Bake 45 - 50 minutes, checking to ensure cake is cooked.
12. Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
13. Lightly sprinkle powdered sugar ontop of cooled cake and serve.
|
|