Name: Sticky Chocolate Cake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 10 to 12 servings
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.

Sticky Chocolate Cake

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