Coffee–Chocolate Chunk Bundt

Ingredients

• 1 tablespoon boiling water
• 1 tablespoon plus 1½ teaspoons instant espresso powder, divided
• 2 cups (272 g) all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 16 tablespoons (226 g) unsalted butter, at room temperature
• 1 cup (200 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ⅔ cup (160 ml) sweetened condensed milk
• 3 ounces (85 g) milk chocolate, finely chopped
• ½ cup (120 ml) sweetened condensed milk, for the glaze
• 1¾ teaspoons instant espresso powder, for the glaze

Instructions

1. Center a rack in the oven and preheat to 325°F (165°C). Coat the interior of a 10-cup Bundt pan thoroughly with baker’s spray, or butter and flour it and tap out the excess.
2. Stir the boiling water and 1 tablespoon instant espresso powder together in a small cup and set aside to cool. Put the remaining 1½ teaspoons espresso powder in the bowl of a stand mixer or a large bowl.
3. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl.
4. Add the butter, brown sugar, and granulated sugar to the bowl with the dry espresso. Beat with the paddle attachment or a hand mixer on medium speed for about 3 minutes, stopping to scrape the bowl as needed, until creamy and well blended.
5. Add the eggs one at a time, beating for about 1 minute after each addition. Beat in the vanilla and the cooled espresso mixture.
6. With the mixer on low, add the flour mixture in three additions and the ⅔ cup sweetened condensed milk in two additions, beginning and ending with the dry ingredients. Mix only until each addition is almost incorporated and scrape the bowl often.
7. Add the chopped milk chocolate and mix or fold just until evenly distributed. Scrape the batter into the prepared pan and smooth the top.
8. Bake for 50 to 60 minutes, until the cake is deeply golden, springs back lightly, and a tester inserted near the center comes out clean or with only a few moist crumbs.
9. Transfer the pan to a rack and cool for 10 minutes. Carefully invert the cake onto the rack, lift off the pan, and let the cake cool completely.
10. For the glaze, whisk the ½ cup sweetened condensed milk with 1¾ teaspoons instant espresso powder until smooth; warm it very gently if needed to dissolve the espresso. Spoon the glaze over the cooled cake and let it settle before slicing.