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"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
Nutritional Facts 1 serving (1 piece) equals 372 calories, 19 g fat (11 g saturated fat), 86 mg cholesterol, 415 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Mocha Bundt Cake in Taste of Home February/March 2002, p31
Think chocolate cake is too high in fat and calories? Think again! This delicious chocolate mocha cake will satisfy your sweet tooth, without the calories.
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Reviewed on May. 16, 2012 by sdeb
Awesome cake! If it looks like there is to much batter, don't fill up your pan. We all know cakes rise...
Reviewed on May. 01, 2011 by jpacheco5
This cake turned out perfectly. I used all the batter. It all fit into my large stone bundt pan. I needed to bake it for the total of 65 minutes because it was such a tall cake. The flavor was fantastic.
Reviewed on Apr. 17, 2011 by jshearer
This is my favorite chocolate cake. It doesn't need any toppings, though I usually do the light dusting confectioners' sugar, it actually isn't necessary. It is the most moist and tasty chocolate cake I've ever had. I've made it several times over the years, but I don't think I've ever added the rum extract. I have a flexible silicone bundt pan and have not had a problem w/ overflow. I've also successfully made this cake in a 9x13 baking pan.
Reviewed on Mar. 02, 2011 by beckihomecki
This cake is awesome! It doesn't need anything on it either...that is coming from someone who loves frosting! The cake will overflow your bundt pan if you have a newer pan. My pan is older from my mother, and even at that it was very full and a really tall cake. Just put some of the cake in a smaller pan. Well worth making. Everyone I shared this cake with just raved about it and asked for the recipe.
Reviewed on Jan. 20, 2011 by babbikahan
Really enjoyed this! I used 4 teaspoons instant coffee dissolved in 2 cups hot water in place of the brewed coffee, and used trans-fat free margarine,place of butter, reducing the quantity from 1 1/2 cups to 1 1/4 cups. Loved the flavor imparted by the rum extract! Having read the other reviews, I only filled the bundt pan to within 1" of the top, leaving me with extra batter which I baked separately for 40 minutes in an 8" square pan. This turned out to be a good decision, as the cakes rose beautifully and the bundt pan ended up just filled to the top with no overflow.
Reviewed on Jan. 04, 2011 by cnkj
I had this delicious cake at a Christmas gathering and decided I had to make it myself! I have attempted twice now. Both times I made it exactly as directed and both times it has overflowed the pan - a lot. It still taste great, but what a mess! Any suggestions?
Reviewed on Dec. 04, 2010 by Tonawanda50
If you love mocha, this is the recipe to try!!! It's moist & rich with a fine texture, a hit every time I make it. It's yummy even without the whipped cream.
Reviewed on Nov. 22, 2009 by toledabargeron
I followed the directions exactly, but it ran over the top of my 10" Bundt pan and made a burnt large puddle on the bottom of my oven. Perhaps 2 cups of coffee were 1 cup too many?
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