Chocolate Bundt Cake with Mocha Glaze
This chocolate bundt cake with mocha glaze is an original cake recipe idea the whole family will love. With ingredients like unsweetened cocoa, unsweetened chocolate, and buttermilk, it's extra chocolatey and moist. Each serving of this chocolate bundt cake recipe from scratch has 10 percent of the daily recommended serving of dietary fiber, 4.1grams of protein, 3 percent calcium, and 11 percent iron. Cocoa powder is a healthy addition to this delicious cake recipe. Cocoa powder contains a variety of minerals such as calcium, magnesium, copper, potassium, phosphorus, sodium, and zinc. All of these minerals are found in larger quantities in cocoa powder than they are in cocoa liquor and cocoa butter. Cocoa powder has an intense chocolate flavor and can be found in either Dutch-processed cocoa which is alkalized or natural cocoa powder varieties. This is just one of the cake recipes you will find on the "Grandmother's Kitchen" recipe site. You will also find other delicious chocolate cake recipe ideas to enjoy. **
This is a printable recipe.
Chocolate Bundt Cake:
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 teaspoon instant espresso-coffee powder
3/4 cup hot water
2 cups granulated sugar
1/3 cup vegetable oil
2 large egg whites
1 large egg
1 oz. unsweetened chocolate,finely grated
2 teaspoons pure vanilla extract
1/2 cup buttermilk
1/4 teaspoon instant espresso coffee powder
2 Tablespoons hot water
3 Tablespoon unsweetened cocoa
3 Tablespoons dark corn syrup
1 Tablespoon coffee flavored liqueur
1 cup confectioners' sugar
Preheat the oven to 350F.
Lightly grease a 12-cup bundt pan with butter.
In a mixing bowl, stir together the flour, baking soda, baking powder and salt.
In a 2-cup size measuring cup stir together the cocoa espresso-coffee powder and hot water. Set aside.
In a large mixing bowl using an electric mixer on low then high speed beat the sugar oil land egg whites and the whole egg together for about 2 minutes until creamy.
Reduce to low speed and mix in the cocoa mixture along with the finely grated unsweetened chocolate and vanilla beating in alternately with the buttermilk.
Beat until combined. Pour into the prepared bundt pan and place into the preheated oven.
Bake 45 minutes, or until toothpick inserted in center of cake comes out clean.
Remove from the oven and place the cake on wire rack 10 minutes to cool.
With small knife, loosen cake from side of pan; invert onto wire rack. Cool completely.
Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.
In a small mixing bowl, stir together the espresso coffee and hot water until dissolved.
Stir in the cocoa, corn syrup and coffee liqueur and mix until well combined.
Stir in the confectioners sugar until smooth.
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Nutrition Facts for: Chocolate Bundt Cake with Mocha Glaze From Grandmother's Kitchen/b>
Ingredients: All purpose flour, baking soda, baking powder, salt, cocoa, instant espresso-coffee powder, water, granulated sugar, vegetable oil, eggs, unsweetened chocolate, pure vanilla extract, buttermilk, unsweetened cocoa, dark corn syrup, coffee flavour liqueur, confectioners'sugar.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 16 servings.
* Per Serving:Calories 272, Calories from Fat 60, Total Fat 6.7g 10%, Saturated Fat 2.0g 10%, Cholesterol 12mg 4%, Sodium 131mg 5%, Potassium 150mg 4%, Carbohydrates 53.0g 18%, Dietary Fiber 2.4g 10%, Sugars 34.4g, Protein 4.1g, Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 11%
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