Mocha Bundt Cake
Taste of Home
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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, Cedarburg, Wisconsin
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 55 min. + cooling
Ingredients:
- 1-1/2 cups butter
- 12 squares (1 ounce each) bittersweet chocolate
- 2-1/4 cups sugar
- 3 eggs
- 2 cups strong brewed coffee
- 2 teaspoons rum extract
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- Confectioners' sugar
- Whipped cream, optional
Directions:
In a microwave, melt butter and chocolate; 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 the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
Dust with confectioners' sugar. Serve with whipped cream if desired. Yield: 12-16 servings.