Recipe courtesy of Dave Lieberman
Print
Total:
1 hr 50 min
Prep:
15 min
Inactive:
45 min
Cook:
50 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

  • 2 sticks butter, softened, plus more for pan
  • 2 cups dark brown sugar
  • 1 tablespoon instant coffee
  • 1 1/3 cups water
  • 6 ounces semisweet chocolate chips
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup raisins
  • 1 cup walnuts
  • Confectioners' sugar, for garnish

Directions

Preheat oven to 325 degrees F.

Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.

Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.

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