Chocolate Coffee Bundt Cake Recipes

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

CHOCOLATE BUNDT CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
• Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

CHOCOLATE COFFEE BUNDT CAKE

Steps:

• COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
• BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
• COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
• POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.

CHOCOLATE STOUT CAKE WITH COFFEE GLAZE

Steps:

• Place a rack in the lower third of the oven and heat to 350 degrees.
• In a small bowl, stir together 1 tablespoon flour with 1 tablespoon natural process cocoa powder. Grease the inside of a 12-cup Bundt pan with butter and dust with this mixture, taking care to coat the pan entirely.
• In a medium bowl, whisk the remaining flour with the baking soda. In a large bowl, stir together remaining cocoa powders with the brown sugar and salt. (Mixture will be lumpy.)
• In a small saucepan over medium heat, melt the butter with the oil, beer and coffee, whisking occasionally. When the butter is fully melted and the mixture is hot, pour this mixture into the large bowl with the cocoa powder mixture, and whisk well to combine. Let this mixture cool slightly.
• Meanwhile, in a large liquid measuring cup or bowl, whisk together the sour cream, eggs and whiskey. Pour this mixture into the cocoa mixture, whisking as you go, until well combined.
• Add the flour in two to three additions, whisking between each addition, until smooth and no clumps remain. (The batter will be a tad thin.)
• Pour batter into the prepared Bundt pan and bake for 40 to 50 minutes, until a skewer inserted into the center comes out clean, rotating your pan at 30 minutes to ensure even cooking.
• Remove from the oven and cool for 10 minutes, then invert and release onto a wire rack to cool completely.
• Make the glaze while Bundt is cooling: In a medium bowl, whisk together the confectioners' sugar, sour cream, whiskey, salt and 1 tablespoon of coffee until smooth. The glaze should make slowly disappearing ribbons when you lift the whisk, similar to the texture of molasses or honey. Add more coffee 1 teaspoon at a time as needed. (To test the glaze, drizzle some on an inverted coffee cup or bowl; it should be a little thick and travel slowly down the sides.)
• Once the Bundt has cooled completely, use a piping bag, spatula or spoon to glaze your cake. While the glaze is still wet, sprinkle cacao nibs over the surface, pressing lightly to adhere, and let the glaze set until firm, about 30 minutes to 1 hour.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
• Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.