Mocha Ribbon Cake

By Addie

The ribbon of chocolate running through this espresso-kissed cake is pretty—and delicious! The sinful chocolate glaze makes it even tastier.”

Ingredients

• 2 squares (2 oz.) unsweetened chocolate, divided
• 3 cups all-purpose flour
• 11/2 teaspoons baking powder
• 11/2 teaspoons baking soda
• 1 cup plus 2 Tablespoons.(2 1/4 sticks) butter
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1 1/4 cups buttermilk
• 1 cup confectioners’ sugar
• 2 –2 1/2 Tablespoons milk

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a 12-cup fluted tube pan. Melt 1 square of chocolate according to the package directions. Set aside.


Combine the flour, baking powder and baking soda in a medium bowl. Set aside. Place 1 cup butter, the granulated sugar, eggs and espresso powder in a large bowl. Beat with an electric mixer set on medium speed, scraping down the side of the bowl occasionally, until blended, about 2 minutes. Reduce speed to low. Alternately beat in the flour mixture and buttermilk until combined, about 2 minutes.


Transfer 2 cups batter to a medium bowl. Stir in the melted chocolate.


Spoon one-half of the remaining yellow batter into the prepared pan. Spoon the chocolate batter on top. Top with the remaining yellow batter. Bake until a toothpick inserted in the center comes out clean, 40–45 minutes. Cool in the pan for 10 minutes. Invert on a wire rack and cool completely.


Melt the remaining chocolate and butter in a 2-quart saucepan over medium heat. Remove from heat. Stir in the confectioners’ sugar and enough of the milk for a drizzling consistency. Drizzle the glaze over the cake. Serve.