Mocha Bundt Cake with Coffee Drizzle
This ultra-moist mocha Bundt cake is sure to become a new holiday favorite.
By Yankee Magazine|Nov 17 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis cake uses the old-fashioned technique of adding hot liquid (a mixture of butter, cocoa, and coffee) to the dry ingredients, which gives it an incredibly moist crumb and rich chocolate flavor. The method was popularized in the 1950s with Texas Sheet Cake, and now that we’ve discovered it, we’re hooked.
Note: To make very easy chocolate curls, take a chunky bar of semisweet chocolate and rub the palm of your hand briskly against the flat side to warm it up just a bit. Use a sharp vegetable peeler to peel off that top layer of warmed chocolate. It will naturally curl as you pull the peeler down the bar. Repeat this process until you have as many curls as you’d like.
Yield:
8 to 10 servingsIngredients
Nonstick baking spray, such as Bakery’s Joy brand
2½ cups (300 grams) all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon table salt
2 sticks (16 tablespoons) unsalted butter, cut into small chunks
1½ cups fresh hot coffee
½ cup unsweetened cocoa powder
¼ cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and set a rack to the middle position. Spray the Bundt pan with baking spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium saucepan over medium heat, combine the 2 sticks butter, coffee, and cocoa powder. Whisk constantly until the mixture is smooth and bubbling at the edges, then remove from heat.
Pour the still-hot cocoa mixture into the dry ingredients and use a spatula to fold it in until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour the batter into the prepared Bundt pan and bake until the cake is pulling away from the sides and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Remove from the oven and let sit in the pan for several minutes. Holding a cooling rack over the top of the pan, turn the cake over onto the rack, and lift the pan off the cake. Set the rack over a rimmed baking sheet to cool completely.
We tried your recipe and the cake stuck to the top of the bundt pan twice? How do we avoid this? Also, how many ounces are in 1 1/2 cups of fresh coffee, i.e., 9 oz (standard coffee cup) or 12 oz (standard measurement for cooking)?
Oh no! Sorry to hear you had some issues with the cake sticking. We’d recommend using vegetable oil, spray, or shortening to grease the pan thoroughly before baking, not butter. Butter can sometimes cause cakes to stick. Second, a nonstick pan can help. Good luck and happy baking!
This looks amazing! Trying it for the holiday ♥️