- Non-stick cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2/3 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup HERDEZ® Traditional Chipotle Mexican Cooking Sauce
- 1 cup hot water
- 1 1/2 teaspoons instant coffee granules
- Chocolate Drizzle:
- 1 1/2 cups semi-sweet chocolate chips
- 6 tablespoons butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a Bundt pan with non-stick cooking spray.
- Sift together flour, baking soda, baking powder, and cocoa in a large bowl. Set aside.
- Mix together sugar, oil, eggs, and chipotle sauce in a separate bowl.
- Dissolve instant coffee in hot (not boiling) water. Stir into egg mixture.
- Pour the wet ingredients into the dry ingredients; mix just until moistened. Pour batter into prepared Bundt pan.
- Bake in preheated oven until a toothpick inserted in the middle of cake comes out clean, 30 to 35 minutes. Let cake cool in pan before inverting onto a serving plate.
- To make glaze, combine chocolate morsels, butter, and corn syrup in microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving on high in 30 second increments, stirring afterwards each time.
- To serve, slice cake and top with chocolate drizzle.