Mocha Bundt Cake

SUBMITTED BY: Mark Trinklein

"'Yum - what moist, rich cake!' is a typical comment when folks take a bite of this lovely dessert. Bittersweet chocolate and strong coffee pair up to deliver the distinctive taste. A dusting of confectioners' sugar is all you need to top this flavorful cake. -Mark Trinklein, Cedarburg, Wisconsin"

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups butter (no substitutes)
12 (1 ounce) squares bittersweet chocolate
2 1/4 cups sugar
3 eggs
2 cups strong brewed coffee
2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
confectioners' sugar
Whipped cream

READ REVIEWS (3)

DIRECTIONS

In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
Dust with confectioners' sugar. Serve with whipped cream if desired.

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REVIEWS

Reviewed on Apr. 17, 2007 by velvet ears

i actually cut this recipe in half and took "mellowcheddar"'s advice with the water instead of vodka. It worked out well and tasted perfect! I'd make this again!

2 users found this review helpful

Reviewed on Jan. 27, 2007 by MELLOWCHEDDAR

OK, admittedly I had to mess with this recipe to accomodate what I had laying around. Some of the chocolate I used was dark, so I cut the sugar by 1/4 cup. I don't keep liquor in the house so I used 1 1/2 t. water and tacked on another 1/2 t. vanilla instead of using the rum. BUT this is the first time I made it and MMMMM is it good! This is what chocolate cake is SUPPOSED to taste like!

2 users found this review helpful

Reviewed on Feb. 20, 2007 by Melanie

The recipe produced more batter than necessary and it was soupy. The cake baked over the top of the pan. Next time, I will pour less batter into the cake pan. Also, I wasn't sure if the coffee should be hot when it is added or cooled first. Nevertheless, the cake turned out delicious! I would make it again.

1 user found this review helpful

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