Coffee Chocolate Chip Bundt Cake

I like the ease at which I bake cakes these days.Must be practice,no kidding!!Earlier,though I loved to bake the initial procedure of measuring,sifting,baking and cleaning up after that was something I did not look forward to.But now it happens in a flow.I zero in on a recipe,take out my bowls and beater and in less than 10 minutes I've got everything ready and the cake inside the oven.

 
I had decided to bake for the (Inter)National Bundt day two days back.Home alone on Sunday,I thought I had all the time in the world till when at roughly around 2,I realized I hadn't baked the cake yet.Since the recipe was already chosen,I just had to whip it up and the cake got done in less than an hour and I was pleased with myself:)

The recipe is a small variation from the super-reliable recipes of Deeba,Lime Buttermilk Pound cake.The Chocolate version as well as the Mango version were super hits and I knew this one would be one too.I had made this sometime back for a coffee-loving friends birthday.Love the combination of coffee and chocolate,just like this one.
 
Coffee Chocolate Chip Bundt Cake
Recipe source - Deeba


Ingredients


Plain flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter, room temperature - 1/2 cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Instant Coffee powder - 1 tsp(I used Bru)
Warm water - 1 tsp
Chocolate chips - 1/4 cup
Cinnamon powder - 1 tsp(optional)


To make buttermilk substitute at home:

Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.


Method


Preheat oven to 170C.
Grease and flour a 6 cup Bundt pan well.(make sure you grease the crevices well for easier release of the cake from the pan)

Sift the flour with the baking powder, baking soda and salt. Reserve.

Mix together instant coffee and warm water.Keep aside.

Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract and coffee mixture.

With beater on low add the flour and buttermilk alternately in three lots.

Mix chocolate chips with a tsp flour and fold it into the batter.Mix in the cinnamon.

Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.

You could top it with powdered sugar or a glaze.I had some leftover ganache in the fridge and swirled it on top with some silver dragees.Wait for the cake to cool down completely before cutting to get neat slices.
Have you baked a Bundt for (Inter)National bundt day yet?If you do,send it to Mary-The Food Librarian who will be sending a cute I Like Big Bundts button to everyone who participates.