Our Bundt Bakers' host this month is Felice from All That's Left Are The Crumbs, and she proposed that we create coffee shop drink Bundts. Isn’t that a fabulous theme? We've been making Bundt together for so many years that one might think there aren't any more great themes. Never underestimate the Bundt Bakers for creativity!
If you’ve been reading along here for a while, you know that Starbucks has a secret menu and I am a fan of their Liquid Cocaine combination of espresso and white chocolate syrup. So far I’ve made those flavors into muffins and cookies, both delicious. Today, for Bundt Bakers, they have become a most moist and sweet Bundt cake.
Liquid Cocaine (Espresso-White Chocolate) Bundt
If you want to try the original drink my Bundt is modeled after, order 4 shots of espresso and 4 pumps of white chocolate syrup over ice in a grande cold cup. Stir and enjoy.Ingredients
1 cup or 160g good quality white chocolate chips (I used Ghirardelli.)
2 cups or 250g flour, plus extra for pan
1 cup or 200g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup or 80ml milk
4 shots espresso (1/2 cup or 120ml), cooled
1/2 cup or butter, melted and cooled, plus extra for pan
2 eggs
Optional for decoration: powdered sugar
Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by buttering and flouring it.
Put your white chocolate chips in a microwaveable bowl. On high power, heat the chips in 15 second bursts, stirring well in between, until they are just melted. Stir well and set aside.
In a large mixing bowl, whisk together your flour, sugar, baking powder and salt. In another small mixing bowl, whisk together the milk, butter, eggs and cooled espresso.
Fold the wet ingredients into the dry ones, until just mixed. Some flour may still show.
Pour half the batter into your prepared Bundt pan. Spoon on the melted white chocolate.
Bake for 40-45 minutes or until a toothpick comes out clean.
Allow the Bundt to cool in the pan for a few minutes and remove to a wire rack to cool completely. Sprinkle with a little powdered sugar, if desired.
And don’t forget to take a peek at what our other talented bakers have baked this month. Many thanks to our lovely host, Felice of All That's Left Are The Crumbs.
- Cappuchino Bundt Cake with Coffee Glaze from Merce's Cake
- Cardamom Mochaccino Bundt from Sweet Sensations
- Chocolate Mocha Bundt from Simply Inspired Meals
- Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
- Dirty Chai Bundt Cake from All That's Left Are The Crumbs
- Eggless Chai Bundt from Sneha's Recipe
- Liquid Cocaine (Espresso-White Chocolate) Bundt from Food Lust People Love
- Sweet Vanilla Bean Cold Brew Bundt Cake from The Spiced Life
- Tricolor Irish Coffee Bundt Cake from patycocandybar
- White Chocolate Pumpkin Bundt from Living the Gourmet
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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