ESPRESSO CHIP BUNDT CAKE
Serves: 6
ESPRESSO CHIP BUNDT CAKE
Cook time: 30 MinTotal time: 30 Min
Ingredients
- 1 pound (4 sticks) butter
- 3/4 cup granulated sugar
- 2 cups brown sugar
- 5 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- 1/8 cup sour cream
- 3/4 cup buttermilk
- 1 cup Espresso (liquid shots, not ground)
- 2 cups bittersweet chocolate chips
Instructions
- Cream the butter, sugar, and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. Add the chocolate chips and mix them until combined.
- Preheat the oven to 300°F. Grease and flour a Bundt pan.
- Scoop the cake batter into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
- Cool completely before removing the cake from the pan.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.