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Ingredients
- 3 ⁄4 cup natural unsweetened cocoa powder
- 3 (1-ounce) squares German’s sweet chocolate, chopped
- 3 ⁄4 cup hot coffee
- 1 ⁄2 cup unsalted butter, softened
- 2 cups sugar
- 1 tablespoon vanilla extract
- 3 large egg whites, at room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3 ⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups whole buttermilk
- Butterscotch Glaze (recipe follows)
- 1 cup butterscotch morsels
- 1 ⁄2 cup half-and-half
Preparation
Step 1
Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
In a medium bowl, whisk together cocoa, chocolate, and coffee until combined. Set aside.
In a large bowl, beat butter, sugar, and vanilla at high speed with an electric mixer until fluffy, approximately 4 minutes. Add egg whites, in thirds, beating well after each addition. Reduce mixer speed to low. Add chocolate mixture, beating until combined.
In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, approximately 50 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, and let cool completely. Drizzle Butterscotch Glaze over cake. Store at room temperature up to 5 days.