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

Watch how to make this recipe.

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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