Mocha Coffee Bundt Cake
A rich and moist Bundt cake with deep coffee and chocolate flavors, perfect for any occasion—or no occasion at all.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup strong brewed espresso cooled
- ¾ cup sour cream
- ½ cup vegetable oil
- 2 large eggs
For the Coffee Glaze (Optional but Highly Recommended):
- 1 cup powdered sugar
- 2 tbsp strong brewed espresso
- 1 tbsp melted butter
Instructions
- Preheat the Oven:
- Set oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients:
- Sift flour, cocoa powder, baking powder, and salt into a bowl.
- Prepare Wet Ingredients:
- In another bowl, whisk eggs, sugar, brown sugar, vanilla, espresso, sour cream, and oil until smooth.
- Combine and Mix:
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Bake the Cake:
- Pour batter into the pan. Bake for 50 minutes or until a toothpick comes out clean.
- Cool the Cake:
- Let it rest in the pan for 10 minutes, then transfer to a cooling rack.
- Make the Glaze (Optional):
- Mix powdered sugar, melted butter, and espresso. Drizzle over the cooled cake.
- Slice and Enjoy:
- Serve warm or at room temperature. Pairs best with—what else?—a cup of coffee.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Magnesium: 5%
- Potassium: 7%
- Folate: 4%
Additional Notes/Tips to Enhance the Flavor
- Use dark cocoa powder for an intense chocolate hit.
- Swap sour cream with Greek yogurt for extra moisture.
- Add a pinch of cinnamon for warmth and depth.
- Serve with whipped cream or vanilla ice cream for peak indulgence.