Ingredients
The following ingredients have 9 Servings
- Nonstick vegetable oil spray
- 1 12- ounce package semisweet chocolate chips
- 3 cups all purpose flour (divided)
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1 1/2 cups packed golden brown sugar
- 2 1/2 Tbsp vanilla extract
- 1 tsp maple extract
- 4 large eggs
- 1 cup buttermilk
- 1 cup powdered sugar
- 3 Tbsp pure maple syrup
- 2 Tbsp half and half
- 2 Tbsp butter (melted)
- 2 teaspoons instant espresso powder
Instruction
- Preheat oven to 325°F.
- Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour.
- Mix chocolate chips and 2 tablespoons flour in medium bowl.
- Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
- Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.
- Beat in vanilla extract and maple extract.
- Add eggs, 1 at a time, beating well after each addition.
- Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
- Fold in chocolate chip mixture.
- Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour.
- Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.Glaze
- Combine powdered sugar, maple syrup, half and half, melted butter and espresso powder in medium bowl. Whisk until smooth, adding more half and half by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.
