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Mocha Bundt Cake Recipe
Mocha Bundt Cake Recipe photo by Taste of Home
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Mocha Bundt Cake Recipe

Read Reviews
4.5 9 10
Publisher Photo
"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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 slice: 417 calories, 24g fat (14g saturated fat), 75mg cholesterol, 323mg sodium, 50g carbohydrate (32g sugars, 2g fiber), 5g protein .

Directions

  1. Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa.
  2. 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.
  3. 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.
  4. Sprinkle with confectioners' sugar. Serve with whipped cream if desired. Yield: 12 servings.
Originally published as Mocha Bundt Cake in Taste of Home February/March 2002, p31


Reviews for Mocha Bundt Cake

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
KScales User ID: 3262967 34125
Reviewed Jun. 14, 2012

"Due to some comments here about the amount of batter, we've reviewed and retested this recipe. We agree, there was a lot of batter, but it didn't overflow for us. However, for the best results for everyone we cut the amount of batter by one-third. We think the texture of the cake is even better now and while it was shorter, the cake looked nicer since it baked entirely in the pan without rising above.

The adjusted recipe is shown here.
Taste of Home Test Kitchen"

MY REVIEW
sdeb User ID: 5934110 34370
Reviewed May. 16, 2012

"Awesome cake! If it looks like there is to much batter, don't fill up your pan. We all know cakes rise..."

MY REVIEW
jpacheco5 User ID: 698768 76594
Reviewed May. 1, 2011

"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."

MY REVIEW
jshearer User ID: 403534 54062
Reviewed Apr. 17, 2011

"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."

MY REVIEW
beckihomecki User ID: 1537566 35679
Reviewed Mar. 2, 2011

"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."

MY REVIEW
babbikahan User ID: 4338757 35668
Reviewed Jan. 20, 2011

"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."

MY REVIEW
cnkj User ID: 5739332 76517
Reviewed Jan. 4, 2011

"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?"

MY REVIEW
Tonawanda50 User ID: 4792771 40804
Reviewed Dec. 4, 2010

"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."

MY REVIEW
toledabargeron User ID: 2718894 106171
Reviewed Nov. 22, 2009

"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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