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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe comes from an episode called Long Lazy Cooking with Dave Lieberman. So yummy! You may replace already brewed coffee for the instant coffee and water(1 1/3 cups). Ingredients:
1 cup butter, softened, plus more for pan (1 cup) |
2 cups dark brown sugar |
1 tablespoon instant coffee |
1 1/3 cups water |
8 ounces semi-sweet chocolate chips |
5 large eggs |
2 teaspoons vanilla extract |
1 1/2 cups all-purpose flour, plus more for pan |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
3/4 cup raisins (optional) |
1 cup walnuts, chopped (optional) |
confectioners' sugar, for garnish |
Directions:
1. Preheat oven to 325 degrees F.
2. Cream the butter and sugar with an electric mixer until light and fluffy. Heat coffee, water(or 1 1/3 cups already brewed coffee), and chocolate in a saucepan over low heat, stirring often until chocolate has melted completely. Add the coffee chocolate mixture to creamed sugar and butter. Beat in eggs, 1 at a time until well mixed, and then stir in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. A little at a time, beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
3. Butter and lightly dust a bundt pan with flour. Pour the batter into pan and bake about 45 to 50 minutes or until a toothpick inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve. Enjoy!
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