Mocha Latté Chip Cake Recipe

Mocha Latté Chip Cake Recipe


3 cupsall-purpose flour (750 mL)
1 tbspbaking powder (15 mL)
3/4 tspsalt (4 mL)
1 cupsoftened butter (250 mL)
1 3/4 cupsgranulated sugar (425 mL)
5 eggs (5)
1 1/2 cupsmilk (375 mL)
1 tbspeach vanilla extract and instant espresso powder (15 mL)
2 1/2 cupsCHIPITS Milk Chocolate Chips (625 mL)
3/4 cupCHIPITS Milk Chocolate Chips (175 mL)
1/3 cupeach butter and corn syrup (75 mL)
1 1/2 tspinstant espresso powder (7 mL)


    1. Preheat oven to 350°F (180°C). Grease and flour a fluted bundt cake pan.

    2. Stir flour with baking powder and salt until combined.

    3. Beat butter with sugar in a separate bowl until light and fluffy. Beat in eggs, adding one at a time.

    4. Whisk milk with vanilla and espresso powder. On low speed, alternately beat in the flour and milk mixtures in two additions.

    5. Add chocolate chips; stir until evenly distributed in batter.

    6. Scrape batter into pan. Bake for 60 minutes or until a toothpick inserted into the deepest point comes out clean. Cool in pan for 10 minutes; turn onto a rack and cool completely.

    7. Glaze:Stir chocolate chips, butter, corn syrup and espresso powder in a medium saucepan set over medium heat. Cook, stirring, until mixture is glossy and smooth. Drizzle over cooled cake. Let stand until set.

    • For a perfect presentation, leave the cake on the rack until the glaze is set before transferring to a cake plate or stand.
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