Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.
Recipe information
Total Time
1 hour 35 minutes
Yield
Makes 12 to 16 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
Step 2
Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
Step 3
Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.
