For an extra layer of flavor, try adding a teaspoon of instant espresso powder to the batter. If you don't have coffee liqueur, you can substitute strong brewed coffee or a coffee extract. Be sure to grease and flour the Bundt pan well to prevent the cake from sticking. Alternatively, you can use a baking spray that contains flour. For a richer glaze, add a tablespoon of heavy cream to the chocolate and butter while melting. The cake can be stored in an airtight container at room temperature for up to 3 days.
Mocha Cake V
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS66
Indulge in the rich, harmonious blend of coffee and chocolate with this incredibly moist and flavorful Mocha Cake. This simple yet elegant dessert is sure to impress, making it perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol92 mg
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Fiber2 g
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Protein6 g
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Saturated Fat11 g
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Sodium541 mg
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Sugar46 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan thoroughly. (Prep time: 5 minutes)
02 Step
Recipe View 2 mins In a large bowl, whisk together the yellow cake mix and instant vanilla pudding mix until well combined. Create a well in the center. (Prep time: 2 minutes)
03 Step
Recipe View 3 mins Pour in the vegetable oil, sour cream, and eggs into the well. Using an electric mixer, begin beating on low speed until the mixture is just blended. Scrape down the sides of the bowl to ensure even mixing. (Prep time: 3 minutes)
04 Step
Recipe View 4 mins Increase the mixer speed to medium and beat for 4 minutes, until the batter is light and fluffy. This step is crucial for incorporating air and creating a tender cake.
05 Step
Recipe View 2 mins Gently stir in the coffee liqueur and 1 cup of semi-sweet chocolate chips until evenly distributed throughout the batter. (Prep time: 2 minutes)
06 Step
Recipe View 1 mins Pour the batter into the prepared Bundt pan, ensuring it is evenly distributed. (Prep time: 1 minute)
07 Step
Recipe View 45 mins Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking for doneness around 40 minutes to prevent over-baking. (Bake time: 45 minutes)
08 Step
Recipe View 1 hrs Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 1 hour)
09 Step
Recipe View 1 mins While the cake is cooling, prepare the Chocolate Glaze: In a small saucepan, combine the butter and the remaining 1/4 cup of semi-sweet chocolate chips. (Prep time: 1 minute)
10 Step
Recipe View 5 mins Melt the butter and chocolate chips together over low heat, stirring frequently to prevent burning. Once melted and smooth, remove from heat and allow to cool slightly for a few minutes to thicken. (Prep time: 5 minutes)
11 Step
Recipe View 3 mins Once the cake is completely cooled, spoon the chocolate glaze evenly over the cake, allowing it to drip down the sides. The glaze will set as it cools. (Prep time: 3 minutes)
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RECIPE REVIEWS
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Please Rate
Estrella Marvin
Feb 23, 2025My cake stuck to the pan a little, so definitely grease and flour it well! Otherwise, perfect recipe.
Garry Spencer
Nov 28, 2024The coffee liqueur really makes a difference. Don't skip it if you can help it!
Letha Kohler
Nov 13, 2024This cake was a huge hit! Everyone loved the mocha flavor, and it was so easy to make.
Devyn Lowe
Oct 12, 2024I added a sprinkle of cocoa powder on top of the glaze for a more sophisticated look. Delicious!