Mocha Bundt Cake

By pattie_d

Ingredients

• 3 1/2 cups cake flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup 2% milk

Details

Preparation time 15mins
Cooking time 75mins
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 325 degrees F. Generously coat a 10-cup Bundt pan with Baker's Joy nonstick spray for baking.

2. In a medium-size bowl, combine flour, cocoa powder, baking powder, espresso powder, baking soda, salt and cinnamon.

3. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with milk. Beat 1 minute. Scrape into prepared pan.

4. Bake at 325 degrees F for 60 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Carefully trim cake level. Run a thin knife around edge of cake, invert onto rack and remove pan. Cool completely. Serve with Strawberry-Ancho Chile Sauce.

Tip:
Strawberry-Ancho Chile Sauce In a medium-size saucepan, heat 2 tbsp vegetable oil. Add 1/4 tsp each ancho chile powder and cinnamon; cook 1 minute. Stir in 2 tbsp sugar and 1 lb strawberries, hulled and coarsely chopped. Simmer 3 to 5 minutes until slightly thickened. Cool.