Mocha Bundt Cake45 Reviews
- Prep: 45 min
- Cook: 1 hr
- Ready In: 1 hr 45 min
“An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.” - by alijmorris
Original recipe yields 1 - 10 inch Bundt pan
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
- Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
- To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.
Amount Per Serving (14 total)
- 375 cal
- 11.9 g
- 55.9 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"Superb. Decadent. Delicioso. This bundt was a hit at our recent dinner party. It wasn't the prettiest (the poked holes were visible through the thin glaze), but it was one of the tastiest cake recipes..." See more I've come across. Very moist, with a wonderful dark chocolate flavor, laced with coffee liqueur. I used Valrhona cocoa powder, 2T less butter than the recipe called for, and a bit less sugar in the cake (up to 1/2 cup less). I also found that 1/2 c of Kahlua was a bit too much for the 1 c powdered sugar for the glaze, and made it too watery - start with the sugar and add the liqueur to desired consistency. Enjoy!"
"Awesome recipe - everybody loved it at a dinner party I served it at. Next time I would make the coffee a bit stronger (like expresso) to give the cake a richer Mocha flavor...." See more"
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