This is a great Chocolate Mocha Bundt Cake! It is really deep, dark and rich in flavor. It is not a cake that can be made quickly, but it is well worth the time it takes to make it.
Mocha Bundt Cake with Dark Chocolate Glaze
1 1/4 cup plus 1 tbsp brewed strong coffee
1 1/4 tsp salt
2 1/2 tsp baking soda
2 whole eggs
1 1/4 cup plus 1 tbsp buttermilk
1 cup plus 2 tbsp canola oil
4 ounces (120grams) 70% dark chocolate, chopped
1/2 cup butter
2 cups icing sugar
1/3 cup sour cream, at room temp
1/4 cup (scant) of strong brewed coffee, cooled
To make the cake: Place oven rack in center of oven and preheat it to 350*F. Butter
and flour a 10-inch Bundt pan
and set aside.
To make the batter, put brewed coffee and cocoa in small saucepan and bring it to boil, whisking
constantly. Remove pan from heat and let it come to room temp. In the bowl of a mixer, with the whisk attachment, mix sugar, salt, baking soda, eggs and yolk on low speed for 1 minute. Add the buttermilk, oil and vanilla and mix on low for another min. Add the flour and mix on medium for 2 minutes. Add the cooled cocoa mixture and mix on medium for 3 minutes. Don’t forget to scrape the sides down after each addition. Whew! The batter will be kinda loose. Pour it into your prepared pan and bake for 1 hour or until a toothpick comes out clean. Let the cake cool completely then invert onto cooling rack.
To make the glaze: melt butter in small saucepan and remove to a bowl. In the same pan, melt chocolate over very low heat, stirring constantly. Pour chocolate into large mixing bowl. Whisk in the melted butter and sift in half the icing sugar. Add the sour cream and whisk to combine. Sift in remaining sugar and whisk until smooth, thick and shiny. Add the coffee and whisk some more, so it’s all glossy. If you find it too thick, thin with a tiny bit of milk. If too thin, add more icing sugar. Pour the glaze over your cake, and take a picture. Super gorgeous. Serves about 8-10. Recipe adapted from Joy the Baker
and The Big Sur Bakery Cookbook.
For strawberry sauce: Place 2 cups thawed strawberries in food processor or blender. Process until smooth. Pour into a small saucepan. Add 3 tsp sugar and bring to a boil, reduce and simmer 5 minutes. Cool, and serve with cake.
The first thing you need to do is put your coffee and cocoa into a small saucepan and bring it to a boil. Make sure you whisk it constantly. Once it boils set it aside to cool to room temperature.
Place sugar, salt, baking soda, eggs and yolk into a large mixing bowl. Mix about 1 minute on low just till combined.
Add the buttermilk, oil and vanilla and mix on low for another minute.
Next add in your flour and mix on medium for about 2 minutes.
Add your cooled chocolate mixture and mix for about 3 minutes more.
Pour into your Bundt pan. Bake in a 350 degree oven for about 45 minutes to 1 hour until a toothpick comes out clean.
Let it cool completely in the pan before removing it.
Look how pretty it looks!!!!
Now it’s time to make the glaze. Melt your butter in a small saucepan and then pour into a small bowl.
Next melt your chocolate in the same pan that the butter was in.
Pour the chocolate into a medium size bowl and whisk in your melted butter and half of your powdered sugar.
Whisk in your sour cream. The glaze will begin to get shiny.
Add the coffee and whisk until the glaze is glossy.
Pour the glaze over your cake and then your ready for a real treat! I think you will really enjoy this cake.
I give this recipe plus out of 4……