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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"
RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 4.3
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  55 Min
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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.
  2. 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.
  3. Dust with confectioners' sugar. Serve with whipped cream if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed on Feb. 20, 2007 by Melanie 
The recipe produced more batter than necessary and it was soupy. The cake baked over the top... MORE


 
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