Yield: 12 servings
- 1 cup molasses
- 1/2 cup brown sugar
- 1/3 cup orange juice (1 large navel orange)
- 1/4 cup oil
- 1 1/2 tbsp coconut oil
- 1/3 cup coffee
- 3 eggs
- 3 cups flour
- 1/4 cup powdered coffee creamer
- 1 tbsp ground ginger
- Zest of 1 large orange
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp mace
- 1/2 tsp nutmeg
- 1/2 bag semi-sweet chocolate chips (6 oz)
- 2 oz. white chocolate
- 2 tbsp butter
- 5 tbsp mik
- 2 1/2 cups confectioner's sugar
- In a large bowl, combine the molasses, brown sugar, orange juice, oil, coconul oil, and coffee.
- In a separate bowl, whip the eggs on high speed until they become creamy yellow.
- In a third bowl, whisk together the flour, coffee creamer, ginger, orange zest, cream of tartar, baking soda, cinnamon, mace, and nutmeg.
- Gradually add the egg and flour mixtures to the molasses mixture, alternating between them and mixing well each time. Fold in the chocolate chips.
- Bake at 350°F for 55-60 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minute before removing to a wire rack to cool completely.
- In a small pot, melt the white chocoate and butter over low heat. Stir in the milk until smooth. Add the confectioner's sugar and stir until smooth. Drizzle over the bundt cake (you won't use it all). Let stand until the glaze solidifies.
Adapted from Taste of Home.