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Mocha Bundt Cake

 Mocha Bundt Cake
"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
12 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • Whipped cream, optional


  • Generously grease a 10-in. fluted tube pan with shortening; dust with
  • cocoa, tapping pan to coat evenly. Tap out excess cocoa.
  • 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.
  • Pour into prepared pan. Bake at 325° for 45-55 minutes or until a

2 of 2

Mocha Bundt Cake (continued)

Directions (continued)

  • toothpick inserted in center comes out clean. Cool for 10 minutes
  • before inverting onto a wire rack to cool completely.
  • Sprinkle with confectioners' sugar. Serve with whipped cream if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without whipped cream) equals 417 calories, 24 g fat (14 g saturated fat), 75 mg cholesterol, 323 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.