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Six Inch Bundt Sticky Chocolate Cake

Lightly spiced chocolate cake
Course Dessert
Cuisine American
Keyword Six Inch Bundt
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings 6
Cost 5

Equipment

  • Six Inch Bundt Pan

Ingredients

  • ½ tablespoon instant coffee
  • cup water
  • 3 ounces semisweet chocolate chips or chopped chocolate 84 grams
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • ½ cup unsalted butter (1 stick) 114 grams
  • 1 cup dark brown sugar, packed 200 grams
  • 2 large eggs plus 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • cup mini chocolate chips or raisin
  • ½ cup chopped toasted walnuts
  • Confectioners' sugar for garnish

Instructions

  • Preheat oven to 325 degrees F. Grease and flour a six inch Bundt pan.
  • In a 2 cup microwave measuring cup (Pyrex) or a bowl, heat water until it begins to boil. Add coffee and chocolate and stir until chocolate melts. Alternatively, you can just melt everything together in a saucepan. Let cool for about 10-15 minutes.
  • Mix together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  • With an electric mixer, beat butter and sugar until light and creamy, scraping side of bowl often. Add the cooled coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time (and yolk) until incorporated, and then mix in vanilla extract.
  • Add the flour mixture and stir by hand until fully blended, then stir in the chocolate chips (or raisins) and nuts. The batter will be very wet.
  • Pour batter into pan and and set the pan on a rimmed baking sheet. Bake for 45 minutes or until a sharp knife point inserted into the cake comes out clean (internal temperature should be at least 200F).
  • Let cool to room temperature on a rack. If it's still a little warm, that's okay. Invert. Dust with powdered sugar before serving.