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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 1/2 cup(s) cake flour |
3/4 cup(s) unsweetened cocoa powder |
2 teaspoon(s) baking powder |
1 teaspoon(s) espresso powder |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) cinnamon |
1 cup(s) unsalted butter (2 sticks) softened |
1 1/2 cup(s) sugar |
4 eggs |
2 teaspoon(s) vanilla extract |
1 cup(s) 2% milk |
Directions:
1. Heat oven to 325. Generously coat a 10 cup Bundt pan with oil.
2. In a medium-sized bowl, combine the first 7 ingredients (flour through cinnamon).
3. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with milk. Beat 1 minute. Scrape into prepared pan.
4. Bake at 325 for 1 hour or until a toothpick inserted in the cake comes out clean. Cool in pan on wire rack for 20 minutes. Carefully trim cake level before removing from pan. Run a thin knife around edge of cake, invert onto rack and remove pan. Cool completely.
5. Simply dust with powdered sugar or serve with Strawberry-Ancho Chile Sauce.
6. Strawberry-Ancho Chile Sauce
7. In a medium sized saucepan, heat 2 tbsp vegetable oil. Add 1/4 tsp. each ancho chile powder and cinnamon, cook 1 minute. Stir in 2 tbsp. sugar and 1 lb. strawberries, hulled and coarsely chopped. Simmer 3-5 minutes until slightly thickened. Cool.
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