This HERSHEY'S Mocha Latté Chip Cake recipe is the best of both worlds - sweet and bitter! Try out this recipe tonight and bust out the bundt cake pan.
BAKE MODE:
Prevent your screen from going dark while you bake.
Preheat oven to 350°F (180°C). Grease and flour a fluted bundt cake pan.
Stir flour with baking powder and salt until combined.
Beat butter with sugar in a separate bowl until light and fluffy. Beat in eggs, adding one at a time.
Whisk milk with vanilla and espresso powder. On low speed, alternately beat in the flour and milk mixtures in two additions.
Add chocolate chips; stir until evenly distributed in batter.
Scrape batter into pan. Bake for 60 minutes or until a toothpick inserted into the deepest point comes out clean. Cool in pan for 10 minutes; turn onto a rack and cool completely.
Glaze: Stir chocolate chips, butter, corn syrup and espresso powder in a medium saucepan set over medium heat. Cook, stirring, until mixture is glossy and smooth. Drizzle over cooled cake. Let stand until set.
For a perfect presentation, leave the cake on the rack until the glaze is set before transferring to a cake plate or stand.