A Decadent Mocha Bundt Cake for Coffee and Chocolate Lovers

What kind of recipe is it?

Mocha Bundt Cake is a rich and indulgent dessert that combines the deep flavors of coffee and chocolate, creating a moist and delicious cake perfect for any occasion.

Its unique bundt shape not only enhances its visual appeal but also guarantees even baking and easy serving.

This cake is ideal for coffee lovers and those with a sweet tooth, making it a fantastic choice for gatherings, celebrations, or simply as a treat to enjoy with friends over a cup of coffee.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups (250g)
Unsweetened cocoa powder	¾ cup (65g)
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Sugar	1 ½ cups (300g)
Eggs	3 large
Milk	1 cup (240ml)
Strong brewed coffee	1 cup (240ml)
Vegetable oil	½ cup (120ml)
Vanilla extract	1 teaspoon
Dark chocolate chips	1 cup (170g)

These ingredients will guarantee a flavorful and moist Mocha Bundt Cake that showcases the delightful combination of coffee and chocolate.

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and position the oven rack in the center for even baking.
Prepare a bundt pan (approximately 25 cm/10 inches) by greasing it thoroughly with vegetable oil or butter, and dusting it with flour to prevent sticking.
In a large mixing bowl, sift together 2 cups (250 g) of all-purpose flour, ¾ cup (65 g) of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Whisk until well combined.
In a separate bowl, whisk 1½ cups (300 g) of sugar with 3 large eggs until the mixture is pale and fluffy, approximately 3-5 minutes.
Gradually mix in ½ cup (120 ml) of vegetable oil, 1 cup (240 ml) of milk, 1 cup (240 ml) of strong brewed coffee, and 1 teaspoon of vanilla extract. Stir until well blended.
Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; the batter should be smooth with a few small lumps.
Fold in 1 cup (170 g) of dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, and the edges pull away slightly from the pan, with a deep chocolate aroma wafting.
Once baked, remove the bundt pan from the oven and allow it to cool in the pan for about 15 minutes.
After cooling, carefully invert the cake onto a serving plate. Tap gently to release any sticking.
Allow the cake to cool completely at room temperature for about 1 hour before serving to enhance the flavor and texture.

Enjoy the luxurious Mocha Bundt Cake!

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Variations

Gluten-Free Mocha Bundt Cake: Substitute 2 cups (250 g) of all-purpose flour with a gluten-free flour blend for a gluten-free option.
Vegan Mocha Bundt Cake: Replace eggs with 3 tablespoons of flaxseed meal mixed with 9 tablespoons of water, use almond milk instead of regular milk, and opt for a plant-based oil.
Dairy-Free Mocha Bundt Cake: Use almond or coconut milk in place of regular milk and verify the chocolate chips are dairy-free.
Seasonal Pumpkin Mocha Bundt Cake: Replace 1 cup (240 ml) of brewed coffee with 1 cup (240 g) of pumpkin puree, and add 1 teaspoon of cinnamon and nutmeg for a fall-inspired flavor.

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Tips on plating and presentation

After exploring variations of the Mocha Bundt Cake, it’s time to think about how to present this delightful dessert.

I love to dust it with powdered sugar for a classic touch. Drizzling melted chocolate or espresso glaze adds a rich finish.

Serve slices on elegant plates, garnished with fresh berries or mint leaves, creating a vibrant contrast that elevates your dessert to the next level.

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What other dishes can I pair it with?

Wondering what dishes pair beautifully with a Mocha Bundt Cake?

I love serving it alongside a rich chocolate truffle tart or a creamy tiramisu for a dessert feast.

For something savory, consider a cheese platter with sharp cheeses and nuts, which balances the sweetness perfectly.

Don’t forget fresh berries; they add a pop of color and brightness to your dessert spread!

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What drinks can I pair it with?

Pairing drinks with my Mocha Bundt Cake elevates the whole dessert experience. I love serving it with a rich espresso or a creamy latte for that coffee kick.

If you’re in the mood for something cooler, an iced mocha works wonders too!

And for a twist, try pairing it with a sweet dessert wine, like port. It’s simply divine!

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Frequently Asked Questions

Can I Substitute Instant Coffee With Brewed Coffee?

Yes, you can substitute brewed coffee for instant coffee. I’ve done it before, and the flavor turned out beautifully rich. Just use a stronger brew to maintain that deep coffee essence in your dish.

How Long Can I Store the Mocha Bundt Cake?

I usually store my mocha bundt cake for about three days at room temperature, or up to a week in the fridge. Just make sure to keep it well-covered to maintain its moisture and flavor.

Is This Recipe Suitable for Gluten-Free Diets?

Yes, it’s suitable for gluten-free diets! I used gluten-free flour, and it turned out just as delicious. Feel free to try it out; you won’t miss the gluten at all when you taste it!

Can I Use Dairy-Free Options for This Cake?

Absolutely, I’ve used dairy-free options in my baking before! You can substitute almond milk or coconut milk for regular milk and use dairy-free butter. It works great, and you won’t miss the dairy at all!

What Type of Cocoa Powder Works Best for This Recipe?

I prefer using high-quality unsweetened cocoa powder for rich flavor. Dutch-processed works great too, giving a smoother taste. Just avoid sweetened varieties, as they can throw off the cake’s balance. Happy baking!