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By Anthony Salemme, contributing chef
This is an intense mocha flavor and a light fluffy cake – Happy Mother’s Day!
½ cup butter
½ cup coconut oil
2 cups turbinado sugar
6 ounces dark chocolate chips
1 cup buttermilk
3 Tablespoons instant espresso
3 cups flour
2 ½ teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
Espresso Chocolate Glaze
½ cup Eclipse coffee syrup
2 Tablespoons butter
Have all ingredients at room temperature.
Pre heat oven to 323F, and grease and flour a Bundt or angel food cake pan.
Mix flour, baking powder, salt and espresso powder in a bowl; put aside.
In the bowl of a stand mixer place the sugar, butter and coconut oil. Beat for 5 minutes until pale and fluffy.
Then add one egg at a time, scraping the sides of the bowl after each additional egg.
Now add vanilla.
Next, slowly add the flour mixture along with the buttermilk until incorporated. Do not over mix.
Stir in the chocolate chips.
Bake for 65 minutes until a toothpick stuck in the middle comes out clean.
Let cool in pan for 25 minutes before inverting onto a serving platter.
In a glass bowl add the butter and coffee syrup. Heat in microwave for 30 seconds. Add the chocolate chips and stir until smooth.
You may need to heat the glaze for another 30 seconds. Be careful not to burn it.
Spread the glaze over the top of the cake and let it drip down the sides.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com