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Ingredients
| salted butter: 1 1/2 cups (no substitutes) |
| bittersweet baking chocolate squares: 12 1oz squares |
| granulated sugar: 2 1/4 cups |
| eggs: 3 |
| regular coffee: 2 cups (strong brewed) |
| rum extract: 2 tsp |
| vanilla extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 1/2 tsp |
| salt: 3/4 tsp |
| powdered sugar |
| whipped cream topping |
Mocha Bundt Cake
Credit: AllRecipes
User rating:
"'Yum - what moist, rich cake!' is a typical comment when folks take a bite of this lovely dessert. Bittersweet chocolate and strong coffee pair up to deliver the distinctive taste. A dusting of confectioners' sugar is all you need to top this flavorful cake. -Mark Trinklein, Cedarburg, Wisconsin"
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Prep Time
15 min -
Cook Time
55 min -
Servings
12 serving(s)
Tags
Directions
- In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with confectioners' sugar. Serve with whipped cream if desired.