Submitted by Carolyn Riggi, Fair Grove, Mo.


• 2 C sifted all-purpose flour

• 3/4 C unsweetened cocoa

• 1/2 tsp baking powder

• 1 tsp salt

• 1 1/2 C butter at room temperature

• 3 C granulated sugar

• 5 large eggs at room temperature

• 1 1/4 C buttermilk

• 2 tsp instant espresso

• 2 tsp vanilla extract

• 1 C 60 percent cacao bittersweet chocolate morsels


Preheat oven to 325 degrees. Grease and flour 12-cup Bundt pan. Whisk together flour, cocoa, baking powder and table salt. Cream butter and sugar together, then beat until light and fluffy. Add eggs, one at a time, beating just until each yolk disappears. Combine buttermilk, espresso and vanilla extract. Add flour mixture and buttermilk mixture to the sugar, alternating between the two and ending with the flour. Beat at low speed after each addition until blended. Fold in bittersweet chocolate morsels. Pour batter into Bundt pan. Rap pan sharply on the counter two or three times to eliminate any air bubbles. Bake for 1 hour, 15 minutes to 1 hour, 25 minutes or until a wooden tooth pick inserted near the center comes out clean. Cool in pan on a wire rack for 20 minutes, then remove from pan and finish cooling on the rack.

Chocolate Glaze


• 3/4 C semisweet chocolate morsels

• 3 Tbsp butter

• 1 Tbsp light corn syrup 

• 1/2 tsp vanilla extract


Combine morsels, butter and corn syrup in a microwave-safe bowl and microwave for 1 1/2 minutes or until morsels start to melt, stirring at 1 minute.  Stir until smooth adding vanilla after the mixture cools slightly.

Buttermilk Glaze


• 1 C powdered sugar

• 1 to 2 Tbsp buttermilk

• 1/4 tsp vanilla extract


Blend powdered sugar, 1 Tbsp buttermilk and vanilla in a small bowl until smooth, adding up to 1 additional Tbsp buttermilk. Drizzle warm glazes over cool cake.


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