Mocha Bundt Cake

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!

—ALLICAT251

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Most Helpful Critical Review

May 12, 2003

Nice texture but the liqeur was a bit overwhelming.

—JAN

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52 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.

—DIANA L.

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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.

—MAGGIE MCGUIRE

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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.

—HANSEUGENE

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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!

—netka

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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.

—Patti Niswanger

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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!!!

—PABBYDOG

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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.

Nutritional Information

Mocha Bundt Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 375
Calories from Fat: 108

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 7.1g 36 %
Cholesterol 85mg 28 %
Sodium 113mg 5 %
Potassium 121mg 3 %
Total Carbohydrates 55.9g 18 %
Dietary Fiber 1.9g 7 %
Protein 4.1g 8 %
Sugars 44.2g
Vitamin A 7 %
Vitamin C 0 %
Calcium 2 %
Iron 14 %
Thiamin 11 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 10 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.