Tongue-hugging Coffee Chocolate Bundt

Ingredients

For cake
1 cup water, boiling
1/2 cup unsweetened cocoa powder
2 tsp instant espresso or instant coffee powder
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups brown sugar
1 cup vegetable oil
1 Tbs vanilla
2 eggs
1 cup chocolate chips

For Frosting
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
1 tsp vanilla
1+ cups powdered sugar

Procedure
Preheat oven to 35o degrees. Whisk together boiling water, cocoa powder, and 2 tsp espresso powder in a small bowl or glass measuring cup. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil and vanilla until blended. Add eggs and beat well, until smooth. Beat in half of flour mixture, then add cocoa mixture, beat. Mix in remaining flour mixture, then fold in the chocolate chips. Pour batter into well-greased bundt pan. Bake for about 50 minutes, or until a toothpick comes out nearly clean. Cool 10-15 minutes, then transfer to a cooling rack. As cake cools, make frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with vanilla and mix until coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Drizzle frosting over cake, add a few chocolate chips on top for decoration if desired.

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cake recipe from epicurious.