Mocha Bundt Cake recipe

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Ingredients

¾ cup unsalted butter, softened
2 cups white sugar
¾ cup unsweetened cocoa powder
4 egg yolks
1 teaspoon baking soda
2 tablespoons cold water
½ cup strong brewed coffee
1 cup coffee flavored liqueur, divided
2 tablespoons vanilla extract
1 ⅓ cups all-purpose flour
4 egg whites
1 cup confectioners' sugar

Nutrition Info

374.9 calories
carbohydrate: 55.9 g
cholesterol: 84.7 mg
fat: 11.9 g
fiber: 1.9 g
protein: 4.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 112.7 mg
sugar: 44.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.

  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.

  4. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.

  5. To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.

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