I make a lot of chocolate cakes in any given year. I also LOVE to try out new recipes of chocolate cakes especially because I have a family of chocolate lovers and no matter what else I cook, it is Chocolate Cake that pleases them the most! I came across this recipe in an old pack of Good Housekeeping recipe cards that had been sitting in the closet for years. This was the the first time I made this cake and I must say, it is certainly a perfect find for Thanksgiving this year. Using a combination of cocoa and chocolate makes the cake very dense chocolatey. Let me know if you try it @sarchakra
PREP TIME: 30 mins
COOK TIME: 45 mins
YIELDS: Makes 16 slices
Ingredients
- All purpose flour 2 ¼ cups
- Salt ½ tsp
- Baking soda 1 ½ tsp
- Baking powder ½ tsp
- Vanilla extract 2 tsp
- Buttermilk ½ cup
- Unsweetened cocoa powder ¾ cup
- Instant espresso coffee powder 1 tsp
- Granulated sugar 2 cups
- Vegetable oil ⅓ cup
- Egg whites 2
- Egg 1
- Chocolate 2 oz
- Hot water ¾ cup
For the Mocha Glaze
- Instant espresso coffee 1 tsp
- Hot water 4 tbsp
- Unsweetened cocoa powder 3 tbsp
- Dark corn syrup 3 tbsp
- Coffee liqueur 1 tbsp
- Confectioners sugar 1 cup
Method
For the Cake
- Preheat oven to 350°F. Grease a Bundt pan generously with butter . Keep aside.
- In a bowl mix together all purpose flour, baking soda, baking powder and salt.
- In a heat proof bowl mix together cocoa powder, instant espresso coffee and hot water. Keep aside.
- In the mixer start beating the granulated sugar, oil, egg whites and egg at low speed till blended. Increase the speed to high and beat for 2 mins.
- Reduce the speed and add in the flour mixture and the buttermilk little by little alternating between the two. Finish with the flour mixture. Do not over beat. Remember to scrape the bowl in between with a rubber spatula.
- Pour the batter into the prepared Bundt pan. Bake for 45 mins.
- Cool the cake for 10 mins before taking it out of the mold.
- Cool completely before pouring the glaze. Let the glaze set before serving.
For the Mocha Glaze
- In a bowl combine the coffee powder and hot water.
- Add in the corn syrup, cocoa and coffee liqueur. Mix.
- Stir in the confectioners sugar. Mix till smooth. Keep aside.
Notes
Instant coffee in a chocolate cake is a trick that is very common and is a cooking hack that has been used for a long time. The coffee enhances and intensifies the flavor of the chocolate. It makes it richer, intense and moist. Coffee is hygroscopic, meaning it holds on to water molecules thereby lending an altogether richer flavor.
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