Ingredients
The following ingredients have 4 Servings
- 4 ounces soft unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup cold brewed coffee
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons black baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 teaspoon unsweetened cocoa
- 1/4 cup sweetened condensed milk
- 1/4 cup dark chocolate chips
- 1-2 tablespoons heavy cream (if needed)
- chocolate candies for decor (if desired)
Instruction
- Preheat the oven to 350F.
- Spray a 6-cup nonstick original Bundt pan with Baker's Release spray.
- Cream butter and the granulated sugar in an electric mixer fitted with a paddle attachment.
- Add eggs, mixing until smooth.
- Slowly add the coffee, sour cream and vanilla.
- Gradually add the flour, black cocoa, baking powder, baking soda and salt, mixing into a smooth batter.
- Toss the chocolate chips with the teaspoon of cocoa and then fold those into the batter.
- Place the batter into the prepared pan and bake for 35-40 minutes or until the cake tests done with a toothpick.
- Cool in pan 15 minutes then turn out and finish cooling on a wire rack.
- Place condensed milk and chocolate chips in the top of a double boiler over simmering water (making sure water does not touch bottom of upper pot) and whisk until melted.
- Add cream only to adjust consistency to a good drizzle.
- Drizzle cake and top with chopped chocolate truffles, nonpareils, chocolate curls and/or chocolate chips as desired.
