HERSHEY'S Mocha Latté Chip Cake Recipe

Name: HERSHEY'S Mocha Latté Chip Cake Recipe | Recipes
Total time: 70 min
Yield: 1 cake
Ingredients: 3 cups all-purpose flour (750 mL); 1 tbsp baking powder (15 mL); 3/4 tsp salt (4 mL); 1 cup softened butter (250 mL); 1 3/4 cups granulated sugar (425 mL); 5 eggs; 1 1/2 cups milk (375 mL); 1 tbsp vanilla extract (15 mL); 1 tbsp instant espresso powder (15 mL); 2 1/2 cups HERSHEY'S CHIPITS Milk Chocolate Chips (625 mL); 3/4 cup HERSHEY'S CHIPITS Milk Chocolate Chips (175 mL); 1/3 cup butter (75 mL); 1/3 cup corn syrup (75 mL); 1 1/2 tsps instant espresso powder (7 mL)

Details

Time: 1 hour 10 minutes
Skill Level: Beginner
Yields: 1 cake

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.

Ingredients & Directions

Bake Time: 1 hour
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3 cups

all-purpose flour (750 mL)
1 tbsp

baking powder (15 mL)
3/4 tsp

salt (4 mL)
1 cup

softened butter (250 mL)
1 3/4 cups

granulated sugar (425 mL)
5

eggs
1 1/2 cups

milk (375 mL)
1 tbsp

vanilla extract (15 mL)
1 tbsp

instant espresso powder (15 mL)
2 1/2 cups

HERSHEY'S CHIPITS Milk Chocolate Chips (625 mL)
Glaze:
3/4 cup

HERSHEY'S CHIPITS Milk Chocolate Chips (175 mL)
1/3 cup

butter (75 mL)
1/3 cup

corn syrup (75 mL)
1 1/2 tsps

instant espresso powder (7 mL)

Key Ingredients

HERSHEY'S CHIPITS Milk Chocolate Chips, 835g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Bundt Cake Pan

Measuring Cups

Mixing Bowls

Mixer

Wire Rack

Saucepan

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.

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