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1 1/4 cups brewed coffee.
3/4 cup cocoa powder.
2 1/4 cups sugar.
1 teaspoons kosher salt.
2 1/2 teaspoons baking soda.
2 whole eggs.
1 egg yolk.
1 1/4 cups buttermilk.
1 cup canola oil.
1 1/2 teaspoons vanilla extract.
2 1/2 cups, plus 1 Tbsp all-purpose flour, sifted.


6 ounce bittersweet chocolate.
2/3 cup Heavy cream.
1Tbsp butter unsweetened.
3 snickers bars regular size

Preheat the oven to 350F with the oven rack placed in the center.

Grease and flour a 10-inch Bundt pan. Keep it aside.

Cake Batter

1. In a saucepan add the brewed coffee and cocoa powder and bring it to a boil, whisking it frequently. Remove it from the heat and let it cool down to room temperature.

2. In the bowl of stand mixer (or hand mixer), add sugar, salt, baking soda, eggs and egg yolk. Using a whisk attachment (stand mixer), mix these on low for about a minute. Now add buttermilk, oil and vanilla extract and mix it for another minute on low speed.

3. Add the flour to the mixture and mix it on medium speed for 2-3 minutes, make sure to scrape the bottom of the bowl at least once so the flour the well combined.

4. Finally add the cooled cocoa mixture and mix everything for 3-4 minutes. (The ready batter will be of very loose consistency, don’t worry at all)

5. Pour the batter into the prepared Bundt pan and bake at 350F for 1 hour or until the toothpick inserted in the cake comes out clean.

6. Let the cake cool down completely in the pan and then invert it onto a cooling rack.


1. In a saucepan, add the chocolate, cream and butter and place it on a low heat. Stir until the chocolate has melted. Remove from the heat and let it cool down to the room temperature completely.

2. Chop the snicker bars to small pieces. Reserve little aside for sprinkling on the top of the cake.


Once the glaze has cooled, add the chopped snickers and give it a gentle mix. Pour the glaze on the top of the cake. Sprinkle the reserved snickers. Let the glaze set for about 20-30 minutes before slicing the cake.