Ingredients (Servings: 1 bundt cake or 24 cupcakes)
- FOR CAKE
- 1 cup boiling water
- ½ cup Dutched Cocoa Powder
- 1 tbsp. Espresso Powder
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. Supreme Saigon Cinnamon
- 1 tsp. salt
- 2 large eggs
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 tbsp. Madagascar Vanilla Extract
- FOR ICING
- ½ cup brown sugar
- 2 tsp. Espresso Powder
- 2 tbsp. water
- ½ stick butter, room temperature
- 1 cup semisweet mini chocolate chips
Steps
- FOR CAKE
- Preheat your oven to 350 degrees F. Generously spray a 12-15 cup bundt pan with cooking spray.
- In a medium bowl whisk hot water with cocoa powder and espresso powder.
- In a second medium bowl whisk flour, baking powder, cinnamon, and salt.
- In a large bowl, using an electric mixer, beat brown sugar, oil, and vanilla to blend.
- Add eggs to sugar and oil mixture and beat to blend. Beat until smooth, another 30 seconds.
- In the large bowl beat in half of the flour mixture, then the entire cocoa mix.
- Add the second half of the flour mixture, and beat to blend.
- Transfer batter to the bundt pan.
- Bake cake until tester inserted near the center comes out clean, about 50 minutes.
- Cool cake for 10 minutes, invert cake onto a rack, and cool 15 minutes longer.
- FOR ICING
- While cake is cooling, stir brown sugar, espresso powder, and water in a small saucepan over medium heat until the sugar melts. Remove from heat.
- Add butter and chocolate chips, stir until melted.
- Cool slightly.
- Using a spoon, drizzle icing over the cake.
