*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a Bundt pan with non-stick cooking spray.
Sift together flour, baking soda, baking powder, and cocoa in a large bowl. Set aside.
Mix together sugar, oil, eggs, and chipotle sauce in a separate bowl.
Dissolve instant coffee in hot (not boiling) water. Stir into egg mixture.
Pour the wet ingredients into the dry ingredients; mix just until moistened. Pour batter into prepared Bundt pan.
Bake in preheated oven until a toothpick inserted in the middle of cake comes out clean, 30 to 35 minutes. Let cake cool in pan before inverting onto a serving plate.
To make glaze, combine chocolate morsels, butter, and corn syrup in microwave safe bowl. Microwave on high for 1 minute; stir. Continue microwaving on high in 30 second increments, stirring afterwards each time.
To serve, slice cake and top with chocolate drizzle.