Looking for a great breakfast alternative? Here is a great breakfast cake filled with almost everyone's two favorite things chocolate and coffee! Easily made the night before or up to two days ahead of time, this cake will win taste buds over and have them singing in the morning!
Full time 2 hours (includes cooling time)
Makes 10" bundt cake
2 eggs, lightly beaten
2 cups sugar
2 cups all purpose flour
1 1/2 cup hot water
1 cup butter, melted and still warm
1 cup unsweetened coco powder
1 tbsp instant decaffeinate coffee
1 1/4 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp coffee extract (for subtle coffee flavor substitute more vanilla extract)
1/2 tsp salt
1/4 cup vegetable shortening or butter
1/3 cup hot chocolate powder (or equal amount baking coco and sugar)
Preheat oven to 350'
In a small bowl dissolve instant coffee into hot water.
In a large bowl combine melted butter and coco powder, working into a thickened chocolate sauce.
Add in coffee water.
Add in sugar and let sit 1-2 minutes.
Stir until sugar has dissolved.
Add in baking soda, vanilla, and coffee extract.
Set bowl aside to cool allow mixture to cool slightly.
While this cools coat bundt pan with shortening or butter.
Pour hot chocolate powder into pan and rotate to cover shortening. Just like greasing and flouring a pan.
Set pan aside and return to batter.
Add in the eggs.
Add in 1 cup flour stirring just to create a lump free batter.
Repeat with remaining flour.
Pour into prepared pan and bake 45-55 minutes or until an inserted skewer comes out clean.
Remove from oven and allow to cool in pan for 20-30 minutes.
Gently flip pan over and if needed tap lightly to pop cake from pan.
Allow to cool on a wire rack for additional 10 minutes before serving or wrapping.