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Cocoa Mocha Bundt Cake

 
42

Cocoa Mocha Bundt Cake recipe

Yield

12

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup butter, unsalted
plus 1 tablespoon, divided
1 cup cocoa powder
plus 1 tablespoon, divided
1 ¾ cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup buttermilk
1 cup coffee
strong, or 2 teaspoon instant dissolved in 1 cup boiling water
1 teaspoon vanilla extract
extract
caramel syrup
or chocolate sauce, optional
*

Directions

Preheat oven to 350℉ (180℃).

Position oven rack in center of oven.

Brush a 12 cup nonstick Bundt pan lightly with 1 tablespoon butter and dust pan generously with 1 tablespoon cocoa, tapping out excess.

Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter.

Combine it with the other wet ingredients and mix into the dry ingredients at medium speed for 2 minutes.

Pour batter into pan.

Bake for 45 to 55 minutes, or until cake pulls away from the sides of the pan and the top springs back lightly to the touch.

(The center of the cake will still be slightly moist when tested; do not overtake.)

Let cake cool in pan for 10 minutes, then cool completely on wire rack.

Drizzle with caramel sauce or chocolate sauce if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 30630% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 330mg 14%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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