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Mocha Bundt Cake

Total Time

Prep: 15 min. Bake: 45 min. + cooling


12 servings

"Yum - what moist, rich cake!" is a typical comment when folks take a bite of this lovely dessert. Bittersweet chocolate and strong coffee pair up to deliver the distinctive taste. A dusting of confectioners' sugar is all you need to top this flavorful cake. -Mark Trinklein, Racine, Wisconsin


  • Shortening
  • Baking cocoa
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup butter, cubed
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/3 cups strong brewed coffee
  • 1-1/2 teaspoons rum extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • Whipped cream, optional


  1. Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa.
  2. In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well.
  3. Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
  4. Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

Nutrition Facts

1 slice: 417 calories, 24g fat (14g saturated fat), 75mg cholesterol, 323mg sodium, 50g carbohydrate (32g sugars, 2g fiber), 5g protein.

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