Recipe by alijmorris
"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."
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unsalted butter, softened
unsweetened cocoa powder
strong brewed coffee
coffee flavored liqueur, divided
1 1/3 cups
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 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!
Nice texture but the liqeur was a bit overwhelming.
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.
This cake is veerryyy moist and chocolatey.I revved up the coffee flavor by adding 4T espresso powder to the strong coffee mixture.Whipping cream flavored with cream d'cocoa topped it off. Yummy warm or room temp.Adults only please! Thanks for sharing Alison.
Sooooo yummy and moist and dense and so mocha. All of my favourite things. I accidentally added all of the liquer mixture to the cake, then made more to pour on top and the cake was absolutely fantastic. Make this cake it is so yummy. It is a real grown-ups cake.
I made this cake for an office birthday. It was a huge hit. I omitted the 1/2 cup of coffee and used a full cup of coffee flavored liquor (Kahlua) instead. I made chocolate glaze from this site to pour on top...everyone enjoyed it very much!
When applying the glaze, have your cooling rack over a piece of waxed paper, the glaze will run off the cake and on to the waxed paper. You can then scrape the glaze off the waxed paper and pour it over the cake again for better coverage.
This cake was absolutely delicious. I used the chocolate syrup vs. coffee liquer. I also added a 1/2 c. chocolate chips to batter. Yum Yum!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mocha Bundt Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 108
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