Double-Chocolate Espresso Cake with Mint Mocha Icing

  • Cooking spray
  • 1 box chocolate cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup (8 oz) full fat sour cream
  • 1 cup strong coffee, cooled
  • 1 cup bittersweet chocolate chips
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp. mint extract
  • 1/4 cup chocolate liqueur
Preheat the oven to 350 degrees F and coat a bundt cake pan with cooking spray really well. In a large mixer bowl, combine the cake mix, eggs, vegetable oil, sour cream and coffee. Mix on slow speed for 30 seconds and then on medium-fast for 2 minutes. Stir in the chocolate chips. Bake the cake for 45-60 minutes. Check that a tester comes out clean or with only a few crumbs attached. It's ok to slightly underbake this cake, but do not overbake it. Remove from the oven and allow to cool for 10-15 minutes before releasing it onto a serving plate. Combine the remaining ingredients in a small bowl and mix until an icing forms. Drizzle the icing evenly over the cake.
  • Yields: 12 servings
  • Preparation Time: 1 hour
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