Sake adds moisture to the cake and underscores the rich chocolate flavor. A sprinkling of sugar in the pan before baking creates a crunchy exterior.
3 tablespoons sugar
2 cups all-purpose flour (about 9 ounces)
1 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla
1/2 cup 2% reduced-fat milk
1/2 cup sake
2 ounces bittersweet chocolate, finely chopped
How to Make It
Preheat oven to 350°.
Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.
Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.
Bake at 350° for 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.