Serves 10 – 12
Easy, luscious, and make-ahead friendly.
3 cups flour
½ cup coca
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups margarine
1 ½ cups sugar
1 ½ cups light brown sugar
2 tablespoons instant espresso powder
¼ cup hot water
1 cup non-dairy milk or soymilk
1 teaspoon vanilla extract
¾ cup chocolate chips
3 tablespoons margarine
1 tablespoon corn syrup
¼ teaspoon vanilla extract
Preheat oven to 325 degrees.
In a small bowl, sift flour, cocoa, baking powder and salt. Set aside.
In a mixer, cream margarine and both sugars until light and fluffy. Add eggs one at a time and beat after each addition.
In a small bowl, dissolve espresso powder into water. Stir in milk and vanilla.
On low speed, add dry ingredients alternately with espresso mixture into batter, beginning and ending with dry ingredients. Scrape down bowl and mix again until blended.
Grease a 10 cup bundt pan or 2 8-inch round cake pans. Pour batter in pans. Bake for 60 minutes or until tester comes out with moist crumbs. Cool for 10 minutes, then cool completely on wire rack.
In a medium saucepan over very low heat, combine chocolate chips, margarine, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
This cake freezes well or store in the refrigerator until ready to serve. Sprinkle with coarse salt if you like.