Mocha Bundt Cake Recipes

MOCHA BUNDT CAKE

Steps:

• Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa. , In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well., Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely., Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

SOUR CREAM-MOCHA BUNDT CAKE

Steps:

• Filling: Preheat oven to 325 degrees. Stir together cocoa, espresso powder, and granulated sugar.
• Cake: In a small bowl, mash together 2 tablespoons butter and 1 tablespoon cocoa; generously brush a 12-cup nonstick Bundt pan with mixture. In another bowl, whisk together flour, salt, baking soda, and baking powder. In another bowl, whisk brewed espresso into remaining 1/2 cup cocoa and espresso powder until smooth; whisk in sour cream.
• With a mixer on medium-high speed, beat remaining 3 sticks butter with granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in three batches, alternating with cocoa mixture in two batches. Beat to combine, scraping down bowl as needed. Beat in chopped chocolate.
• Transfer one-third of batter to prepared pan. Sprinkle with half of filling, avoiding edges. Repeat, then finish with remaining one-third of batter, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 15 minutes, then turn cake out onto rack; let cool completely, at least 2 hours.
• Dust with confectioners' sugar. Serve, with a dollop of whipped cream and some candied lemon zest.

MOCHA CHIP BUNDT CAKE

Steps:

• In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.

MOCHA BUNDT CAKE

Steps:

• Grease and flour Bundt pan, shaking out excess flour.
• Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
• Pour into prepared pan.
• Bake at 350ºF.
• for 45-55 minutes, or until tests clean.
• Let cool 5 minutes in pan, then invert onto cooling rack.
• Place cookie sheet under rack, to catch glaze drippings.
• FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
• Drizzle slowly and evenly over warm cake.
• Use all glaze until it is completely soaked into cake.
• This cake freezes very well!

MOCHA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
• Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
• Pour into bundt pan.
• Bake 50 minutes.
• Cool 5 minutes in pan; invert onto plate.
• Make glaze by mixing coffee liqueur and powdered sugar.
• With a toothpick, pierce top of cake.
• Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.

MOCHA CAKE III

Steps:

• Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
• Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

MOCHA CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
• In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
• In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
• Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
• Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
• Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
• Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
• Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
• Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
• Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.