Chocolate Mocha Bundt Cake
Chocolate Mocha Bundt Cake
Photo and recipe courtesy of Terra's Kitchen.
Servings
4
Ingredients
- 2 cup cake flour, plus more for dusting
- 2/3 cup high quality cocoa powder, plus more for dusting
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, plus more for greasing the pan, room temperature
- 1 1/4 cup brown sugar
- 5 tablespoon large eggs, room temperature
- sour cream
- cold brewed coffee (we use baltimore-based zeke's coffee)
- butter coffee pour over mixture
- 1/4 cup water
- 1/4 cup brewed dark roast coffee (we use zeke's coffee)
- 1/2 cup butter
- 1/4 cup sugar
Directions
- Preheat the oven to 350°F.
- Generously grease a Bundt pan with butter (we used a heart-shaped Bundt for Valentine's Day). Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5 minutes).
- Add the eggs, one at a time, beating well and scraping down the bowl after each addition. Add the sour cream and coffee and mix until combined.
- Gradually add the dry JUST until incorporated.
- Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about 45-50 minutes).
- Remove the cake from the oven and pour butter coffee pour over mixture over the hot cake. Let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan onto a plate or cake stand. Remove the pan and dust with cocoa powder or powdered sugar before serving.
- Add ingredients to a small sauce pan over low heat, stirring until all the sugar has dissolved.
- Set aside and allow to cool slightly.