3 cups of flour
1/2 cup of unsweetened cocoa
1 tablespoon instant espresso powder
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks of butter, softened
3 cups of sugar
5 large eggs
1 tablespoon vanilla extract
1 ¼ cups of heavy cream
1 cup semi sweet chocolate chips – I used the mini ones because I was making mini cakes
1/2 cup raspberry preserves – heated in the microwave
Preheat oven to 350 degrees.
Spray 2 12 cup mini Bundt cakes with baking spray.
In a bowl combine flour, cocoa, espresso powder, baking powder, and salt in a bowl.
Cream butter and sugar on medium speed until light and fluffy. Add the eggs one at a time and beat well after each addition, then add in the vanilla and mix to combine.
Add in the flour mixture alternating with the milk. Mix until just smooth. Stir in the chocolate chips, making sure to not over mix.
Fill each mold 1/3 of the way full, pour a little warm raspberry jam on top of the batter in the pan. Spread some remaining batter on top of each so that the Bundt form is about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool for about 10-15 minutes in the pan. Turn the cakes out of pans and cool on baking rack.
I also got an award from the wonderful Theresa over at Mexican American Border Cooking.