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Chocolate Mocha Bundt Cake Recipe. This delicious cake is served with a butter coffee pour over and is so yummy!
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Chocolate Mocha Bundt Cake

This chocolate mocha bundt cake recipe is perfect served with coffee. Make it with butter coffee pour over, or see our ideas on how to modify the recipe to make it a mint chocolate mocha bundt cake at https://www.theawesomemuse.com./
Course Dessert
Cuisine American
Keyword Chocolate Mocha Bundt Cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 345kcal
Author Terra's Kitchen

Ingredients

  • 2 cups cake flour plus more for dusting
  • 2/3 cup high quality cocoa powder plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, plus more for greasing the pan, room temperature
  • 1 1/4 cups brown sugar
  • 4 large eggs room temperature
  • 1 1/4 cups sour cream
  • 5 tablespoons cold brewed coffee we use Zeke's Coffee
  • Butter Coffee Pour Over see additional recipe

Instructions

  • Preheat oven to 350 degrees Farehenheit.
  • Generously grease a Bundt pan with butter (we used a heart-shaped pan, but any shape will do.) Set aside.
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a standing mixer, fitted with its paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5 minutes). Add the eggs, one at a time, beating well and scraping down the bowl after each addition. Add the sour cream and coffee and mix until combined.
  • Gradually add the dry ingredients just until incorporated.
  • Pour the batter into the prepared Bundt pan and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about 45-50 minutes).
  • Remove the cake from the oven and pour Butter Coffee Pour Over mixture over the hot cake. Let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan onto a plate or cake stand. Remove the pan and dust with cocoa powder or powdered sugar before serving.