Mexican Mocha Bundt Cake Recipes

MOCHA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
• Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
• In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
• Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
• In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

MOCHA BUNDT CAKE

Steps:

• Grease and flour Bundt pan, shaking out excess flour.
• Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
• Pour into prepared pan.
• Bake at 350ºF.
• for 45-55 minutes, or until tests clean.
• Let cool 5 minutes in pan, then invert onto cooling rack.
• Place cookie sheet under rack, to catch glaze drippings.
• FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
• Drizzle slowly and evenly over warm cake.
• Use all glaze until it is completely soaked into cake.
• This cake freezes very well!

MOCHA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
• Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
• Pour into bundt pan.
• Bake 50 minutes.
• Cool 5 minutes in pan; invert onto plate.
• Make glaze by mixing coffee liqueur and powdered sugar.
• With a toothpick, pierce top of cake.
• Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.

MOCHA-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)

Steps:

• GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk together the flour, ground walnuts, baking powder, and salt.
• Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
• Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
• Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
• If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
• Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.