Mocha Bundt Cake
This turned out delicious. A few adjustments I made based off others' feedback:
1) Upped the coffee; threw in about 3 or 4 extra packets of dissolved instant coffee into my mixture. For the glaze I used 1/4 cup strong coffee, 1/4 cup Kahlua.
2) Poke the holes in the underside, not top, of the cake; looks nicer. After the cake cooled, I put it back in the mold. I used a chopstick to poke holes in the underside, then spooned the glaze into there.
3) Let the cake sit in the fridge for a day or two. I wrapped up the cake, in the pan, in saran wrap and stuck it in the fridge for 2 more days. The coffee and alcohol flavors got much stronger. I thought the flavors were too subtle when I tried the cake right after we were done.
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Apr. 1, 2014