Cake - 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
- 1 1/2 cups (packed) brown sugar
- 2 1/2 tablespoons vanilla extract
- 4 large eggs
- 1 cup buttermilk
Glaze - 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) whipping cream
- 1 1/2 teaspoons instant espresso powder
- Preheat oven to 325 degrees F. Generously butter 12-cup Bundt pan. Dust pan lightly with flour.
- Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
- Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester comes out clean and cake begins to separate from the sides of the pan, about 1 hour. Cook cake in pan on rack 30 minutes before inverting onto a cooling rack to cool completely.
- Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick. Spoon glaze over top of cake. Let stand at room temperature until glaze sets, about 1 hour.
Serves 12 |
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