Sticky Chocolate Cake

“This recipe comes from an episode called Long Lazy Cooking with Dave Lieberman. So yummy! You may replace already brewed coffee for the instant coffee and water(1 1/3 cups).”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream the butter and sugar with an electric mixer until light and fluffy. Heat coffee, water(or 1 1/3 cups already brewed coffee), and chocolate in a saucepan over low heat, stirring often until chocolate has melted completely. Add the coffee chocolate mixture to creamed sugar and butter. Beat in eggs, 1 at a time until well mixed, and then stir in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. A little at a time, beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
  3. Butter and lightly dust a bundt pan with flour. Pour the batter into pan and bake about 45 to 50 minutes or until a toothpick inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve. Enjoy!

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