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I grew up eating bundt cakes of all flavors. My grandmother loved to make bundt cakes, and what she made most often was either a really nice, light lemon flavor, or a rich chocolate bundt cake. This chocolate mocha bundt cake recipe (courtesy of Terra’s Kitchen) reminds me so much of the one she used to make.
Chocolate Mocha Bundt Cake
The great thing about this particular recipe is that it not only tastes great and gives you a decadent, delicious piece of chocolate heaven to enjoy after dinner. And it’s great for special occasions too!
I love to use traditional bundt pans when I bake, but I also really enjoy the ones that have special shapes. It just adds a bit of extra flair to the cake.
The recipe for Chocolate Mocha Bundt Cake
You’ll find this recipe is really easy to make, particularly if you have made a bundt cake before.
Chocolate Mocha Bundt Cake
- 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
- 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.
The Recipe for the Butter Coffee Pour Over
This butter coffee pour over is great on this cake, but it’s also perfect to serve over a vanilla cake too. Try this with pound cake or even a simple vanilla naked cake for some extra flavor and delight.
Butter Coffee Pour Over
- 1/4 cup water
- 1/4 cup brewed dark roast coffee we use Zeke's Cofee
- 1/2 cup butter
- 1/4 cup sugar
- Add ingredients to a small sauce pan over low heat, stirring until all the sugar has dissolved.
- Set aside and allow to cool slightly.
Perfect for St. Patrick’s Day!
This mocha chocolate bundt cake is perfect to serve for your St. Patrick’s Day celebration.Click to tweet
Here are some suggestions for how to change the recipe to make it work wonderfully for your St. Patrick’s Day celebration.
- You can serve it the way it is and crumble some finely chopped peppermint on top.
- Change the Butter Coffee Pour Over recipe. Substitute 1/2 cup of Bailey’s Irish Cream for the 1/2 cup of butter to give it an Irish delight.
- Rather than using the butter coffee pour over, substitute a vanilla and peppermint glaze. Using your favorite vanilla butter cream frosting recipe, make the frosting, and then melt it into a liquid. Add a few drops of peppermint extract to taste and use this as a glaze for a minty chocolate mocha bundt cake variation. Glazing the cake also helps to seal in its moisture.
If you love chocolate like we do, you may also enjoy reading more about how chocolate can be your best friend!