Mocha Bundt Cake
Heat oven to 325° F. Generously coat a 10-cup Bundt pan with Baker's Joy nonstick spray for baking.Advertisement
In a medium-size bowl, combine flour, cocoa powder, baking powder, espresso powder, baking soda, salt and cinnamon.
In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with milk. Beat 1 minute. Scrape into prepared pan.
Bake at 325° F for 60 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Carefully trim cake level. Run a thin knife around edge of cake, invert onto rack and remove pan. Cool completely. Serve with Strawberry-Ancho Chile Sauce.
Strawberry-Ancho Chile Sauce
In a medium-size saucepan, heat 2 tbsp vegetable oil. Add 1/4 tsp each ancho chile powder and cinnamon; cook 1 minute. Stir in 2 tbsp sugar and 1 lb strawberries, hulled and coarsely chopped. Simmer 3 to 5 minutes until slightly thickened. Cool.