Mocha Bundt Coffee Cake
A rich, coffee-flavored cake swirled with gooey chocolate, baked to perfection in a Bundt pan. A perfect treat.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ cup unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¾ cup semi-sweet chocolate chips
- ½ cup brewed coffee cooled
Instructions
- Preheat the oven to 350°F (175°C) and grease the Bundt pan.
- Mix together the flour, baking powder, baking soda, cocoa powder, and coffee granules in a bowl.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the sour cream, starting and ending with dry ingredients.
- Fold in the chocolate chips.
- Pour the batter into the Bundt pan and smooth the top.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a cooling rack.
Notes
Nutritional Values (per serving)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin A: 8%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 10%
- Potassium: 6%
Additional Notes/Tips
- Add a glaze of powdered sugar and coffee to elevate the flavor.
- For extra chocolatey goodness, fold in more chocolate chips.
- Serve with a strong cup of coffee for the ultimate mocha experience.