Oh my goodness, let me tell you about chocolate. Not just any chocolate, but that deep, dark, slightly grown-up chocolate flavor that only coffee can unlock! I keep thinking back to my aunt’s house where she always had a beautiful Bundt cake ready on a Sunday afternoon, usually with that intoxicating smell of coffee buzzing around. If you crave the ultimate Chocolate Mocha Bundt Cake, stop searching right now because this is it. I’ve tinkered with so many cocoa heavy hitters, but this version is honestly an absolute dream—it’s the richest, most foolproof cake you’ll ever bake. It comes together so quickly, and it never fails to impress everyone who takes a bite. Trust me, this recipe is now my go-to reliable classic!
Why This Chocolate Mocha Bundt Cake Recipe Works So Well
I know we all have a dozen chocolate cake recipes tucked away, but I promise this one is different. When you are looking for a showstopper that’s secretly simple, this Chocolate Mocha Bundt Cake is your champion. It truly delivers that intense flavor without fuss.
- It bakes up incredibly moist, and it stays that way for days—if it lasts that long!
- The crumb is perfectly tender, never heavy or crumbly, thanks to the clever use of buttermilk and oil.
- It comes together faster than you might think, even using a stand mixer for the main batter.
- You get that magnificent, deep cocoa punch that tastes like it came from a fancy bakery.
Key Flavor Boosters in Our Chocolate Mocha Bundt Cake
The secret sauce, the real game-changer here, is adding the coffee when it’s piping hot. Don’t worry; it won’t taste bitter! Pouring that hot liquid into the cocoa powder does something magical called ‘blooming.’ It wakes up those cocoa particles and releases all their deep, dark chocolate essence. It intensifies the richness so much you won’t believe it’s just pantry staples. If you want to make a cake that truly sings, serving this with a strong cup of coffee is non-negotiable. You might also want to check out my recipe for super-moist chocolate cake if you’re feeling extra ambitious!
Ingredients for the Perfect Chocolate Mocha Bundt Cake
You’ll need just a few things for this cake, but pay attention to the moisture carriers—they are what make this Chocolate Mocha Bundt Cake so reliably fantastic. Don’t worry about having a ton of specialty items; almost everything is sitting in your pantry right now!
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, room temperature is best!
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee (seriously, make it strong!)
- 1/2 cup powdered sugar for dusting when done
Ingredient Notes and Substitutions for Your Chocolate Mocha Bundt Cake
Remember what I said about the coffee? Make sure that brew is strong or use espresso if you have it; that’s where the mocha flavor truly comes from. Also, hold onto that buttermilk if you can! It reacts so well with the leavening agents and keeps the crumb soft. If you’re totally out of buttermilk, just take a cup of regular milk and stir in one tablespoon of white vinegar or lemon juice. Let it sit for about five minutes until it looks just a little clumpy, and you’re good to go! If you love coffee desserts, you must try this espresso cheesecake next.
Preparing Your Chocolate Mocha Bundt Cake: Step-by-Step Instructions
Okay, listen up, because timing is everything here, but don’t let that stress you out! First things first, get that oven warmed up to 350 degrees F (that’s 175 degrees C). Then, you absolutely must properly prep that gorgeous Bundt pan. Grease it really thoroughly—I mean every little nook and cranny—and then flour it lightly; no one wants a chocolate cake stuck to the decorative bits!
In a big bowl, you’ll whisk your dry stuff together—flour, sugar, cocoa, baking soda, powder, and salt. Once that’s happy, toss in the wet ingredients: those two eggs, the buttermilk, oil, and vanilla. Beat that with an electric mixer for a solid couple of minutes until it looks lovely and creamy. Now, the exciting part! Carefully stir in that hot coffee until it’s smooth. And here’s the heads-up: it’s supposed to be thin! Seriously thin! Don’t panic; that’s how you get that amazing moisture.
Pour it gently into your prepared pan. It bakes for about 35 to 40 minutes. Once it’s done—and that means a wooden pick comes out clean—let it sit right there in the hot pan for exactly 10 minutes. Not 11, not 9—10! Then you flip it onto a rack to finish cooling down. This cake is such a showstopper, just like the classic cream cheese pound cake families love.
Expert Tips for Baking a Flawless Chocolate Mocha Bundt Cake
I’ve learned a couple of things that make the difference between a good cake and a *wow* cake. When you add that very last bit—the hot coffee—just stir until it’s combined. Overmixing after you add the liquid makes the cake tough, and we want tender!
Also, don’t rely only on shaking the pan to see if it’s done. Always use that wooden pick test right in the thickest part of the cake. If it has just a couple of moist crumbs clinging to it? Perfect! That means you pulled it out right when it’s done, not a second too late.
Serving Suggestions for Your Chocolate Mocha Bundt Cake
Since this Chocolate Mocha Bundt Cake is already so rich and complex, you don’t need a lot of fussing over it! Honestly, sometimes I just let that simple dusting of powdered sugar—which we did in the recipe—be the star. It looks so elegant coming out of that Bundt pan.
But if you’re feeling a little extra, you absolutely have to pair it with something cool. A big dollop of homemade whipped cream is heavenly. You can find my simple recipe for easy whipped cream, and it’s perfect because it adds lightness. Otherwise, a scoop of really good vanilla bean ice cream melts just right against that warm chocolate. Simple elegance, every time!
Storage and Reheating Instructions for Chocolate Mocha Bundt Cake
Because this cake uses oil and buttermilk, it stays surprisingly fresh! Don’t wrap it up tight right away; let it cool completely on the rack first. Store leftover slices under a cake dome or tightly wrapped in plastic wrap at room temperature for about three days. If you need to revive a slice, just give it 10 seconds in the microwave!
Frequently Asked Questions About Chocolate Mocha Bundt Cake
Can I make this decadent dessert without coffee?
That’s a question I get all the time about this Chocolate Mocha Bundt Cake! You technically can, but you’re losing the ‘mocha,’ right? If you absolutely have to skip the coffee, the best substitute is hot water, but you need to boost the chocolate flavor somehow. I suggest adding an extra tablespoon of cocoa powder to make up for the depth you lose. It will be a rich chocolate cake, not mocha, but it will still be delicious! Don’t forget to check out my tips for other decadent desserts if you want more options.
What if I don’t have a 10-inch Bundt pan?
The recipe is designed perfectly for that classic 10-cup Bundt size. If you only have smaller pans, like standard loaf pans, you’ll need to split the batter and definitely increase your baking time because the heat takes longer to penetrate deep, narrow spaces. Keep checking it with that wooden pick; don’t just trust the timer! If you bake it in two 9-inch round cake pans, the baking time drops significantly, usually around 30 minutes.
How long will this coffee cake stay fresh?
Because this recipe uses oil instead of just butter, it’s naturally very forgiving! When stored sealed up airtight at cool room temperature, this cake is lovely for up to four days. The buttermilk really helps keep the crumb soft. If you need it to last longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to three months, though I rarely have leftovers myself!
Why does the batter look so thin?
Oh my goodness, don’t let the thin batter scare you! This is the key to making a non-dry chocolate cake. When you stir in that final cup of hot coffee, the batter should definitely look more like thick soup than standard cake batter. That high liquid ratio is exactly what ensures you end up with a wonderfully moist texture and not a dense brick. Just pour it in and trust the process!
Estimated Nutritional Information for Chocolate Mocha Bundt Cake
Now, I always tell my friends not to obsess too much over the numbers when you are eating something this utterly delicious, but I figure it’s only fair to give you an idea of what you’re enjoying! Since this is a family recipe, these numbers are definitely an estimate, and they break down based on getting 12 lovely slices out of that big Bundt pan.
- Serving Size: 1 slice
- Calories: 300
- Fat: 15g (Only 3g Saturated Fat—not bad for such rich chocolate!)
- Carbohydrates: 40g
- Protein: 4g
- Sugar: 35g (It is a dessert, after all!)
Remember, using different fats or sugar alternatives will absolutely change these figures, so just treat this table as a helpful guideline for your amazing Chocolate Mocha Bundt Cake!
Share Your Chocolate Mocha Bundt Cake Experience
I absolutely need to know what you think of this cake! Did you try the hot coffee trick? Please leave a rating below and tell me how your Chocolate Mocha Bundt Cake turned out. If you snapped a photo, share it with me on social media—I love seeing your bakes! And if you have any questions at all about the process, feel free to reach out to me via my contact page!
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Chocolate Mocha Bundt Cake
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake flavored with coffee, baked in a Bundt pan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared Bundt pan.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Use strong brewed coffee or espresso for the best mocha flavor.
- Buttermilk adds moisture; do not substitute with regular milk if possible.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: chocolate, mocha, bundt cake, coffee cake, cocoa, dessert