In the mood for a decadent dark chocolate cake with a hint of mocha to take it over the top? Made with BUTCHER BOY VEGETABLE OIL, this cake has high notes of sweetness and rich coffee to intensify its luscious chocolate flavor. Add a salty crunch from the almonds, and your holiday dessert is ready to please!
INGREDIENTS
CAKE
3 T cocoa powder, for coating bundt pan
¾ cups cocoa powder
2 cups sugar
1 ¾ cups all-purpose flour
1 t baking powder
1 t baking soda
1 t salt
1 cup whole milk (room temperature)
1 cup freshly brewed strong coffee
½ cup BUTCHER BOY VEGETABLE OIL
2 t vanilla
3 T espresso powder
2 eggs (room temperature)
GLAZE
3 cups powdered sugar
¼ cup whole milk
1 T espresso powder
1 t vanilla
GARNISHES (OPTIONAL)
toasted sliced almonds
chopped chocolate-covered espresso beans
DIRECTIONS
Preheat oven to 350ºF.
Thoroughly grease a bundt pan with cooking spray or melted butter, then dust with 3 T cocoa powder.
In a large mixing bowl, whisk together dry ingredients: cocoa powder, sugar, flour, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together wet ingredients: milk, coffee, oil, and vanilla. Add in espresso powder and eggs, and whisk until just combined.
Slowly pour wet ingredients into dry ingredients while whisking together. Continue to whisk until there are no large lumps and everything is combined. Batter will be runny.
Pour cake batter into bundt pan and bake at 350ºF for 40-45 minutes, or until skewer inserted into the center comes out clean.
Glaze
While the cake is baking. Stir together milk and espresso powder until combined. Pour milk mixture and vanilla into powdered sugar and whisk until glaze is formed and no lumps of powdered sugar remain. If glaze is too thick, add more milk, if it’s too thin, add powdered sugar. Set glaze aside.
Once the cake is done baking, place on a cooling rack for 10 minutes. Then gently flip pan onto cooling rack, and let it cool for 10 more minutes before lifting the pan off of the cake.
Cool cake for 20-30 more minutes, until only slightly warm. Pour glaze over the cake. While glaze is still wet, garnish with almonds or espresso beans. Allow the glaze to set and cake to cool completely before transferring to a serving plate. Serve alone, or with whipped cream or vanilla ice cream.
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