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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1 3/4 cups |
| eggs: 5 |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 Tbl |
| salt: 3/4 tsp |
| 2% milk: 1 1/2 cups |
| vanilla extract: 1 Tbl |
| instant espresso powder: 1 Tbl |
| milk chocolate chips: 2 1/2 cups |
| milk chocolate chips: 3/4 cup |
| salted butter: 1/3 cup |
| light corn syrup: 1/3 cup |
| instant espresso powder: 1 1/2 tsp |
Mocha Latte Chip Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
- To make the cake, preheat the oven to 350 degrees F.
- Grease and flour a Bundt cake pan.
- Beat the butter with the sugar in a separate bowl until fluffy.
- Beat in the eggs, one at a time.
- Stir the flour with the baking powder and salt until combined.
- Whisk the milk with the vanilla and espresso powder.
- On low speed, alternately beat the flour and milk mixtures into the butter mixture.
- Stir in the chocolate chips and scrape the batter into the pan.
- Bake for 45 to 55 minutes or until a tester inserted comes out clean.
- Cool in the pan for 10 minutes, then finish cooling on a rack.
- To make the glaze, heat the chocolate chips, butter, syrup and espresso powder in a saucepan set over medium heat.
- Cook, stirring constantly, until glossy and smooth.
- Drizzle over the cooled cake.
- Let stand until the glaze is set.