Cafe Mocha Cake

• 3 cups (750 mL) all purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) granulated sugar
• 1 cup (250 mL) unsalted butter, at room temperature
• 3 eggs
• 1 cup (250 mL) sour cream
• 2 tsp (10 mL) vanilla
• 1 cup (250 mL) buttermilk
• 3 tbsp (45 mL) instant coffee granules
• 6 oz (175 g) semisweet chocolate, chopped
• 10-inch (3 L) Bundt pan, greased

1. Preheat oven to 350F (180C).
2. In a medium bowl, mix together flour, baking soda and salt.
3. In a large bowl, using electric mixer, beat sugar and butter until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add sour cream and vanilla, beating well.
6. In a microwave-safe bowl, mix together buttermilk and instant coffee.
7. Microwave on High for 20 seconds, stirring well to dissolve coffee.
8. Add dry ingredients to butter mixture alternately with buttermilk mixture, making three additions of dry and two of buttermilk, stirring just until smooth.
9. Stir in chocolate.
10. Spread batter in prepared pan, smoothing top.
11. Bake in preheated oven for 60 to 70 minutes or until a tester inserted into center comes out clean and cake starts to pull away from sides of pan.
12. Let cake cool in pan on a rack for 15 minutes.
13. Carefully invert cake onto rack and let cool completely.

flour, baking soda, salt, sugar, unsalted butter, eggs, sour cream, vanilla, buttermilk, coffee granules, semisweet chocolate, pan

Taken from www.cookstr.com/recipes/cafeacute-mocha-cake (may not work)