Mocha Bundt Cake
Indulge in the rich, decadent flavors of a Mocha Bundt Cake, a chocolate-lover’s dream with a bold coffee twist. This moist, tender cake is infused with strong brewed coffee and studded with semi-sweet chocolate chips, creating the perfect balance of sweetness and depth. Topped with a silky espresso glaze that drips elegantly over its curves, each slice delivers a heavenly blend of cocoa and caffeine. With just 20 minutes of prep time and straightforward steps, this impressive dessert is ideal for special occasions, coffee breaks, or whenever you crave something truly indulgent. Perfectly paired with a cup of freshly brewed coffee, this mocha bundt cake is sure to be your next crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup strong brewed coffee, cooled
- 0.5 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar (for glaze)
- 2 tablespoons espresso or strong coffee (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another small bowl or measuring cup, combine the cooled coffee, milk, and vanilla extract.
Gradually add the dry ingredients and coffee mixture to the creamed butter mixture in alternating additions, starting and ending with the dry ingredients. Mix until just combined.
Fold in the semi-sweet chocolate chips with a spatula to distribute evenly throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar, espresso, and melted butter until smooth and shiny.
Once the cake has cooled completely, drizzle the glaze over the top of the bundt cake, letting it drip down the sides for an elegant presentation.
Let the glaze set for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 180.3 g | 902% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 1012.4 g | 368% | |
| Dietary Fiber | 84.6 g | 302% | |
| Total Sugars | 622.3 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 584 mg | 45% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 3819 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
