By Briana Keene
Do you bake with coffee often? We love how the flavor of coffee brings out the natural chocolate tastes in recipes we enjoy time and time again. Today, we are making a Chocolate Cake, infused with Gloria Jean’s® Hazelnut Coffee.
2 Gloria Jeans® Hazelnut coffee K-Cup® pods brewed at 10 oz setting (using 1 1/4 cup + 1 tablespoon)
3/4 cup cocoa powder
2 1/4 cups sugar
1 1/4 teaspoon salt
2 1/2 teaspoon baking soda
3 large eggs
1 1/4 cup + 1 tablespoon milk
1 cup + 2 tablespoons vegetable oil
2 teaspoons vanilla
2 1/2 cups + 2 tablespoons all-purpose flour
Preheat oven to 350 and grease and dust the ‘bundt’ pan with cocoa powder to prevent the cake from sticking.
Whisk together coffee and cocoa in a small sauce pan over low heat until dissolved. Set aside to cool.
In the bowl of an electric mixer beat together sugar, salt, baking soda, and eggs for about 1 minute until well combined.
Whisk together oil, milk, and vanilla and add to the mixer. Mix until well combined. You may need to scrape down the bowl with a spatula.
Add flour to mixer and mix for a few seconds.
With the mixer on low, stream in the cocoa and coffee mixture and mix until just combined.
Bake at 350 until a cake tester inserted in the center comes out clean.
Serve with some Gloria Jean’s® Hazelnut Coffee to complement your cake.
Brewed from a Keurig® brewer, of course. 😉 Enjoy!
Hazelnut Chocolate Cake Created by Blue House Bakeshop