| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 sticks butter, softened, plus more for pan
- 2 cups dark brown sugar
- 1 tablespoon instant coffee
- 1 1/3 cups water
- 6 ounces semisweet chocolate chips
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup raisins
- 1 cup walnuts
- Confectioners’ sugar, for garnish
Instructions
- Preheat oven to 325 degrees F.
- Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
- Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners’ sugar and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 485 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 118 mg |
| Sodium | 230 mg |
Reviews
Followed the recipe to a T, cake overflowed the bundt pan in less than half an hour of bake time, at one hour it was still baking, increased oven heat and put it on convection to get it done at 1 hour 15 minutes. Cake fell at an hour. Now I have a huge mess to clean up in the oven, and a cake that just tastes ok
I saw it on the foodnetwork it looked delicious, now I must try it for myself
I have made this cake so many times I have lost count too. Sometimes with raisins, usually without and sometimes with and sometimes without the nuts. All depends on the audience. Very liquidy, but it makes for the most moist cake ever…that and all the eggs! I love this cake for a potluck dessert at work or a make ahead dessert for the family. I am not a huge frosting fan, so this is a great cake for me, and it is so tasty, the frosting lovers of the family don’t even notice there is none!
I tried yesterday night, it is great. Raisens adds different taste to the cake. I like the idea of replacing nuts and raisens with chocolate. I will try it.
I’ve made this cake so many times I’ve lost count. It always mixes more liquidy than you would think but it bakes up just fine. I always skip the raisins and nuts and instead throw in some solid chocolate chips after I pour the mix in the pan, they settle to the bottom and make a yummy melted chocolate crust.
I’ve made this recipe twice. Both times came out great. I omitted the raisins this time around (didn’t have any at the time). I served the cake with whip cream instead of powdered sugar. It was a big hit but I would definitely add the raisins as it gives cake a bit more flavor.
a few comments about this cake since i have made it over 10 times now.
it takes about 1:05 Hr to 1:10 hr for the cake to get ready.
I insert a Thermoworks Insta Read termometer (the best there is) and look for around 204F temp. Any more, it would be too dry. any less and it would be too wet.
also, butter on the pan will not let it come out easy. I put lots of spray butter and flour and it still splits some times.
otherwise, EXCELLENT!
Yes, this cake is easy and very tasty. It took 60 minutes to bake in my oven (which I think is accurate). I substituted dried cranberries for the raisins (which we don’t care for) and really liked what they had to add.
I made this the other night for a dinner party and it was a huge hit! Everyone loved it. Really moist and not to sweet. Thanks Dave!!!
Best chocolate cake I ever made. Wanted to turn it up a bit, so I added a tablespoon of cayenne pepper to the chocolate/coffee mixture during the melting process. Gives it a touch of gourmet heat. I wasn’t expecting the texture of the cake to be so deliciously dense. I baked it in a 100 year old bundt pan, maybe that’s the secret to the cake’s success!