Chocolate Mocha Bundt Cake is inspired by Disneyland. Disney California Adventure World of Color Dessert Party. I can assure you that if you are a fan of mocha or coffee flavors, you will love the Chocolate Mocha Bundt Cake!
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To make the cake, combine the coffee, butter and cocoa in a microwave safe bowl, I used a 2 cup measuring cup. Heat in 30 second intervals until the butter melts, stirring at each interval. Let the mixture cool for 10 minutes. While the chocolate cools, put the sugar, baking powder, baking soda and flour into a mixing bowl of a stand mixer. Whisk to combine. In a separate bowl, again I use a measuring cup, combine the eggs, yogurt and vanilla. Pour the cooled chocolate mixture into the dry ingredients. Mix until combined. Add the egg mixture and whisk again until fully combined.
Grease a mini Bundt pan. Pour the batter into the prepared pan making sure each cavity is equally filled. Bake the cake at 350 degrees for 25 minutes, until a toothpick inserted in the center comes out clean. Don’t over bake or the cake will become dry. Let the cakes cool for five minutes and then flip the pan over onto a cooling rack. Run a knife around the outside and inside of the cakes. Let it cool another five minutes the lift the pan to remove the cakes. Let the cake cool completely before covering with ganache.
Bundt Bakers – Coffee Shop
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
This month’s theme is Coffee Shop Bundt Cakes hosted by All That’s Left Are The Crumbs. The challenge is to come up with a Bundt cake inspired by a coffee drink found at a local coffee shop.
- Cappuchino Bundt Cake with Coffee Glaze from Merce’s Cake
- Cardamom Mochaccino Bundt from Sweet Sensations
- Chocolate Mocha Bundt from Simply Inspired Meals
- Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
- Dirty Chai Bundt Cake from All That’s Left Are The Crumbs
- Eggless Chai Bundt from Sneha’s Recipe
- Liquid Cocaine (Espresso-White Chocolate) Bundt from Food Lust People Love
- Sweet Vanilla Bean Cold Brew Bundt Cake from The Spiced Life
- Tricolor Irish Coffee Bundt Cake from patycocandybar
- White Chocolate Pumpkin Bundt from Living the Gourmet
Chocolate Mocha Bundt Cake Recipe
- 1/2 cup brewed coffee
- 1/2 cup butter
- 1/3 cup cocoa powder
- 1 cups sugar
- 1/3 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 tsp. salt
- 1 cup all-purpose Flour
- 1 tsp. vanilla extract
- 1 large egg
- 1/4 cup plain Greek yogurt
- 2/3 cup chopped bittersweet or semisweet chocolate, or chocolate chips
- 1/4 cup heavy or whipping cream
- Preheat the oven to 350°F.
- Combine the coffee, butter, and cocoa in a microwave-safe bowl. Heat in 30 second intervals, stirring, until the butter melts. Whisk until smooth. Let the mixture cool for 10 minutes.
- While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
- In a separate bowl, whisk together the vanilla, eggs, and yogurt. Set aside.
- Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
- Add the egg mixture. Stir until thoroughly combined.
- Grease a 5 cup mini Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 25 minutes, until a long toothpick or skewer inserted into the center comes out clean.
- Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before adding ganache.
- Combine the chocolate and cream in a microwave-safe bowl. Heat until the cream starts to bubble around the edges, in 15 second or less intervals. Will only take about 30 seconds.
- Stir until the chocolate melts and the mixture is smooth. Spoon the ganache over the top of the cake, letting it drip down the sides.
Recipe adapted from King Arthur Flour
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 147mgCarbohydrates: 38gFiber: 2gSugar: 27gProtein: 4g
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