Mocha Bundt Cake recipe
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Ingredients
- ¾ cup unsalted butter, softened 2 cups white sugar ¾ cup unsweetened cocoa powder 4 egg yolks 1 teaspoon baking soda 2 tablespoons cold water ½ cup strong brewed coffee 1 cup coffee flavored liqueur, divided 2 tablespoons vanilla extract 1 ⅓ cups all-purpose flour 4 egg whites 1 cup confectioners' sugar
Nutrition Info
- 374.9 caloriescarbohydrate: 55.9 gcholesterol: 84.7 mgfat: 11.9 gfiber: 1.9 gprotein: 4.1 gsaturatedFat: 7.1 gservingSize: -sodium: 112.7 mgsugar: 44.2 gtransFat: : -unsaturatedFat: : -
Directions Mocha Bundt Cake
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.