I have never tried to hide my coffee and cake addictions from you. I am very honest about how I could easily live on both of them. To me, nothing is better then a big piece of cake and a hot cup of coffee…thus, this cake…Chocolate Coffee Hazelnut. It turned out to be a sophisticated twist on a Halloween cake too. The chocolate cake with the white glaze would look frightfully good on any Halloween table…it’s also frightfully delicious.
1 box of chocolate cake mix
2 small boxes instant chocolate pudding
1/2 cup veggie oil
1 1/4 cups brewed coffee, cooled
3 tablespoons hazelnut coffee creamer, divided
1 cup chocolate chips
2 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, coffee, eggs, and 1 tablespoon creamer with electric mixer. Stir in chocolate chips. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, stir powdered sugar and 2-3 splashes of creamer until combined. Add more sugar if the glaze is too runny and more creamer if it’s too thick.
Drizzle glaze over cooled cake.
Don’t be scared by the coffee in the cake…even if you’re not a coffee drinker, I think you’ll appreciate how well the flavors of coffee and chocolate compliment each other. They are just a natural fit. My first spooky cake…so many more to come.