Mocha Bundt Cake Recipe - Allrecipes.com
Mocha Bundt Cake Recipe
  • READY IN hrs

Mocha Bundt Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2004

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!

 
Most Helpful Critical Review
May 12, 2003

Nice texture but the liqeur was a bit overwhelming.

 

59 Ratings

Dec 26, 2003

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.

 
Jul 23, 2003

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.

 
Dec 30, 2002

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.

 
Mar 08, 2008

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!

 
Dec 30, 2011

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.

 
Mar 22, 2006

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!!!

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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