Mocha Chip Bundt Cake Recipe

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Mocha Chip Bundt Cake Recipe

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A mother of four from Haines City, Florida, Debbie Jeznach writes, "My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 2 tablespoons instant coffee granules
  • 1/2 cup hot water
  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3/4 cup sour cream
  • 1/2 cup canola oil
  • 3 eggs
  • 1-1/2 cups semisweet chocolate chips
  • GLAZE:
  • 3/4 cup heavy whipping cream
  • 1-1/2 cups semisweet chocolate chips

Directions

In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake. Yield: 12-16 servings.
Originally published as Mocha Chip Bundt Cake in Taste of Home June/July 2000, p65

Nutritional Facts

1 piece: 447 calories, 26g fat (12g saturated fat), 63mg cholesterol, 330mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 5g protein.

  • 2 tablespoons instant coffee granules
  • 1/2 cup hot water
  • 1 package chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 3/4 cup sour cream
  • 1/2 cup canola oil
  • 3 eggs
  • 1-1/2 cups semisweet chocolate chips
  • GLAZE:
  • 3/4 cup heavy whipping cream
  • 1-1/2 cups semisweet chocolate chips
  1. In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
  3. In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake. Yield: 12-16 servings.
Originally published as Mocha Chip Bundt Cake in Taste of Home June/July 2000, p65

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delowenstein User ID: 3766053 216789
Reviewed Jan. 3, 2015

"I baked this cake today-actually I'd prepared it before back in 2000! But I wanted to make it again! I adjusted this recipe by adding 1 Tbsp. vanilla extract, and I'd used a chocolate fudge cake mix with pudding in it, omitting the package of pudding called for in the recipe.

I added: 1/8 cup all-purpose flour to the chocolate chips and I'd used the glaze of 3/4 cup EVAPORATED MILK, rather than whipping cream. I used a combination of dark chocolate chips and semi-sweet chocolate chips! I then used a total of 2/3 cup of the glaze for 2 other recipes and the balance for glazing the cake when cooled. I baked 45 to 50 minutes, cooled 10 minutes in pan, ran a knife around edge of cake to loosen. I glazed the cake when it was cooled completely and allowed the cake to chill in my refrigerator to set the glaze. This is a great recipe!"

MY REVIEW
kolle.barbara User ID: 3983675 23377
Reviewed Mar. 16, 2014

"I call this my Groundhog's cake and make several each year--as a family we celebrate that Great holiday!! Everyone always asks for this cake for any occasion and I am only happy to oblige!!"

MY REVIEW
jnestler User ID: 1140894 32311
Reviewed Aug. 11, 2012

"I have made this cake for years. It is a hit and I always have the recipe to hand out. The ganache type frosting is amazing and the subtle mocha taste is a wonderful surprise!"

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