Mocha Chip Bundt Cake
Indulge in the rich and decadent flavors of this Mocha Chip Bundt Cake, a show-stopping dessert that combines the bold essence of coffee with the irresistible allure of chocolate. This moist and tender cake is crafted with a perfectly balanced blend of brewed coffee, cocoa powder, and buttermilk, making every bite an unforgettable experience. Studded with semi-sweet chocolate chips and baked to perfection in a Bundt pan, it boasts a stunning presentation that’s dusted with powdered sugar for a classic, elegant finish. Easy to prepare in just 20 minutes and ready to serve a crowd, this dessert is perfect for your next gathering. Whether enjoyed as a delightful pairing with your morning coffee or as an indulgent after-dinner treat, this Mocha Chip Bundt Cake is a must-try for coffee and chocolate lovers alike.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup brewed coffee, cooled
- 1 cup buttermilk, room temperature
- 0.5 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly and dust with cocoa powder, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the cooled brewed coffee, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until no dry streaks remain. Be careful not to overmix, as this could make the cake dense.
Fold in the semi-sweet chocolate chips gently with a spatula so they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even surface.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a wire rack and let the cake cool completely.
Once cooled, dust the top of the Bundt cake with powdered sugar for an elegant touch, if desired.
Slice and serve your Mocha Chip Bundt Cake with coffee or a glass of milk, and enjoy!
Nutrition Facts
Calories |
4835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 821.4 g | 299% | |
| Dietary Fiber | 63.2 g | 226% | |
| Total Sugars | 473.0 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 533 mg | 41% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 2805 mg | 60% | |
*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.
