Chocolate Coffee Sticky Cake

Steps

1. 1Preheat the oven to 180 degrees C (350 degrees F) for 15-20 minutes.
2. 2Prepare a 9-inch bundt pan by thoroughly buttering and flouring the inside.
3. 3In a mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Mix well and set aside.
4. 4In a saucepan, melt the dark chocolate chips, instant coffee powder, and water over medium-low heat, stirring constantly. Turn off the heat and let the mixture cool.
5. 5In a mixing bowl, cream the softened salted butter and Demerara sugar using a hand-beater on high speed until light and fluffy. Add the melted chocolate mixture and beat briefly until well combined.
6. 6Add the whole eggs one at a time, beating well after each addition. Also add the vanilla extract and mix well.
7. 7Reduce the speed to low and gradually add the flour mixture. Beat well until combined and no lumps remain. The batter will be runny.
8. 8Fold the roughly chopped walnuts into the batter using a spatula and pour the batter into the prepared bundt pan.
9. 9Bake in the preheated oven at 180 degrees C for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. 10Once baked, remove from the oven and let the cake cool in the pan for 10 minutes on a wire rack. Then, gently invert the cake onto a plate.
11. 11Serve the Chocolate Coffee Sticky Cake warm, straight out of the oven, with a hot cup of tea or coffee.