Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mocha Bundt Cake with Coffee Drizzle

Recipe by Evelyn Marcella Rivera

An ultra-moist mocha Bundt cake made by pouring a hot butter-cocoa-coffee mixture into the dry ingredients for a rich, fudgy crumb, finished with a coffee drizzle and chocolate curls.

  • Total Time1 hour 10 minutes
  • Yield10 servings 1x

Ingredients

Units Scale
  • nonstick baking spray (with flour, for the pan)
  • 2 1/2 cups all-purpose flour (300 grams)
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 sticks unsalted butter (16 tablespoons, cut into small chunks)
  • 1 1/2 cups fresh hot coffee
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup buttermilk
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons strong coffee or espresso (cooled)
  • 1 cup powdered sugar
  • 1 pinch salt
  • chocolate curls (for garnish)

Instructions

  1. Preheat the oven to 350°F with a rack in the middle. Spray the Bundt pan thoroughly with baking spray and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a medium saucepan over medium heat, combine the butter, hot coffee, and cocoa powder. Whisk constantly until smooth and bubbling at the edges, then remove from heat.
  4. Pour the still-hot cocoa mixture into the dry ingredients and fold with a spatula until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth.
  5. Pour the batter into the prepared pan and bake 45 to 55 minutes, until the cake pulls away from the sides and a tester inserted in the center comes out clean.
  6. Let sit in the pan for several minutes. Hold a cooling rack over the pan, flip, and lift the pan off. Set the rack over a rimmed baking sheet and cool completely.
  7. When the cake is cool, pour 2 tablespoons cooled coffee over the powdered sugar and salt and stir until smooth. It should be loose enough to pour but thick enough to cling; adjust with more coffee or sugar as needed.
  8. Pour the drizzle over the cake so it drips down the sides. Let set 5 minutes, decorate with chocolate curls, then let the drizzle set completely before serving.

Notes

Pouring hot liquid over the cocoa blooms it for deeper chocolate flavor; coffee amplifies the chocolate without making the cake taste like a latte. Add the hot cocoa mixture to the flour before the eggs so the eggs don’t scramble. Don’t drizzle until the cake is fully cool. For easy chocolate curls, warm a semisweet bar with your palm and run a vegetable peeler down the flat side. Keeps a few days covered at room temperature.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

Find it online: https://blesseddish.com/mocha-bundt-cake-with-coffee-drizzle/