Crunchy Espresso Chocolate Cake

• 10 oz semi-sweet chocolate, chopped
• 1 cup plus 2 tbsp (2 1/4 sticks) butter, softened
• 1 tsp vanilla extract
• 1 cup sugar
• 5 None eggs
• 3 1/2 cups flour
• 4 tsp baking powder
• 2/3 cup milk
• 1 3/4 oz espresso coffee beans, chopped
• 2 tsp coconut oil
• None None Whipped cream, to serve

1. Preheat oven to 350u0b0F. Grease and flour a 9-inch bundt pan. Melt 3 oz of the chocolate in a heat-proof bowl over a saucepan of simmering water. Beat the butter, sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Sift the flour and the baking powder into a medium bowl. Stir into the batter, alternating with the milk.
2. Divide the batter equally among 2 bowls. Add the melted chocolate to one bowl, and the chopped coffee beans to the other bowl. Pour the batters into the prepared pan, alternating the chocolate and the coffee bean batters to create a marbling effect.
3. Bake 45-55 mins until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4. Melt the remaining 7 oz chocolate with the coconut oil in a heat-proof bowl over a saucepan of simmering water. Put a plate under the cake under the wire rack. Pour the melted chocolate over the cake. Let stand until the chocolate is set. Serve with whipped cream.

semisweet chocolate, butter, vanilla, sugar, eggs, flour, baking powder, milk, espresso coffee beans, coconut oil, cream

Taken from recipes-plus.com/api/v2.0/recipes/26515 (may not work)