Mocha Latté Chip Cake
Mocha Latté Chip Cake
Skill Level: Beginner
Mocha Latté Chip Cake


  • 3 cups all-purpose flour (750 mL)
  • 1 tbsp baking powder (15 mL)
  • 3/4 tsp salt (4 mL)
  • 1 cup softened butter (250 mL)
  • 1 3/4 cups granulated sugar (425 mL)
  • 5 eggs (5)
  • 1 1/2 cups milk (375 mL)
  • 1 tbsp each vanilla extract and instant espresso powder (15 mL)
  • 2 1/2 cups HERSHEY'S Milk Chocolate Chips (625 mL)
  • 3/4 cup HERSHEY'S Milk Chocolate Chips (175 mL)
  • 1/3 cup each butter and corn syrup (75 mL)
  • 1 1/2 tsp instant espresso powder (7 mL)
Mocha Latté Chip Cake


  • 1. Preheat oven to 350°F (180°C). Grease and flour a fluted bundt cake pan.
  • 2. Stir flour with baking powder and salt until combined.
  • 3. Beat butter with sugar in a separate bowl until light and fluffy. Beat in eggs, adding one at a time.
  • 4. Whisk milk with vanilla and espresso powder. On low speed, alternately beat in the flour and milk mixtures in two additions.
  • 5. Add chocolate chips; stir until evenly distributed in batter.
  • 6. Scrape batter into pan. Bake for 60 minutes or until a toothpick inserted into the deepest point comes out clean. Cool in pan for 10 minutes; turn onto a rack and cool completely.
  • 7. Glaze:Stir chocolate chips, butter, corn syrup and espresso powder in a medium saucepan set over medium heat. Cook, stirring, until mixture is glossy and smooth. Drizzle over cooled cake. Let stand until set.
  • Tip:
  • • For a perfect presentation, leave the cake on the rack until the glaze is set before transferring to a cake plate or stand.