Sour Cream Mocha Bundt Cake Recipes

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MOCHA BUNDT CAKE



Mocha Bundt Cake image

This is really a wonderful cake. I made about 60 of these cakes for the groom's cake when both of my daughters got married. There was no cake left at the end of the reception.

Provided by Miss Annie

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 9

1 package white cake mix (I use Duncan Hines without the pudding in the mix)
1 (3 3/4 ounce) package instant chocolate pudding mix
4 eggs
1 cup vegetable oil
2/3 cup vodka
1/3 cup Kahlua
1/4 cup water
1/4 cup Kahlua
1/4 cup powdered sugar

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!

Nutrition Facts : Calories 5812.9, Fat 297.5, SaturatedFat 43.9, Cholesterol 846, Sodium 5292.6, Carbohydrate 585.5, Fiber 8.5, Sugar 423.6, Protein 51.3

SOUR CREAM-MOCHA BUNDT CAKE



Sour Cream-Mocha Bundt Cake image

This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist texture and enhances taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 3h50m

Number Of Ingredients 18

1 tablespoon Dutch-process cocoa powder
1 tablespoon instant espresso powder
2 tablespoons granulated sugar
3 sticks plus 2 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon Dutch-process cocoa powder
3 1/4 cups all-purpose flour
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup brewed espresso or very strong coffee
1 tablespoon instant espresso powder
1 cup sour cream
2 1/2 cups granulated sugar
4 large eggs, room temperature
1 cup (5 ounces) very finely chopped bittersweet chocolate (61 percent cacao)
Confectioners' sugar, for dusting
Lightly whipped cream, for serving
Candied Lemon Zest, for serving (optional)

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



Mocha Chip Bundt Cake image

This a a very easy cake to make. If you are a chocoholic this is the cake for you. It is a deep, dark cake with a hint of coffee. My family loves it and always asks for seconds.

Provided by MEMAJO

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 tablespoons instant coffee granules
1/2 cup hot water
1 (18 1/4 ounce) box chocolate cake mix, I use milk chocolate flavor
1 (4 ounce) box instant chocolate pudding mix
3/4 cup sour cream
1/2 cup vegetable oil
3 eggs
1 1/2 cups semi-sweet chocolate chips
3/4 cup whipping cream
1 1/2 cups semi-sweet chocolate chips

Steps:

  • In a mixing 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-inch fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate. In a saucepan heat whipping cream to simmering. Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake.

Nutrition Facts : Calories 603.3, Fat 38.4, SaturatedFat 15.8, Cholesterol 79.6, Sodium 523.1, Carbohydrate 67.5, Fiber 3.8, Sugar 44.3, Protein 7

MOCHA BUNDT CAKE



Mocha Bundt Cake image

"Yum - what moist, rich cake!" is a typical comment when folks take a bite of this lovely dessert. Bittersweet chocolate and strong coffee pair up to deliver the distinctive taste. A dusting of confectioners' sugar is all you need to top this flavorful cake. -Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 14

Shortening
Baking cocoa
8 ounces bittersweet chocolate, chopped
1 cup butter, cubed
1-1/2 cups sugar
2 eggs
1-1/3 cups strong brewed coffee
1-1/2 teaspoons rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar
Whipped cream, optional

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.

Nutrition Facts : Calories 417 calories, Fat 24g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 323mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

SOUR CREAM BUNDT CAKE



Sour Cream Bundt Cake image

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

Provided by Sue Smith

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
⅛ cup confectioners' sugar for dusting

Steps:

  • Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

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