Mexican Mocha Bundt Cake Recipes

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MOCHA BUNDT CAKE

Make and share this Mocha Bundt Cake recipe from Food.com.

Provided by LainieBug

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Mocha Bundt Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
  • Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
  • Pour into bundt pan.
  • Bake 50 minutes.
  • Cool 5 minutes in pan; invert onto plate.
  • Make glaze by mixing coffee liqueur and powdered sugar.
  • With a toothpick, pierce top of cake.
  • Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.

Nutrition Facts : Calories 730.2, Fat 37.5, SaturatedFat 5.5, Cholesterol 107, Sodium 658.8, Carbohydrate 84.3, Fiber 1.3, Sugar 56.4, Protein 6.5

1 tablespoon cocoa
18 ounces yellow cake mix
4 ounces instant chocolate pudding mix
4 eggs
1 cup vegetable oil
1 cup strong black coffee
1/3 cup coffee liqueur
1/4 cup coffee liqueur
1 cup powdered sugar

MOCHA BUNDT CAKE

I found this recipe in Country Woman magazine. I have not tried this cake. I'm posting this recipe for safe keeping.

Provided by internetnut

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12



Mocha Bundt Cake image

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
  • Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
  • Dust with confectioners' sugar. Serve with whipped cream if desired.

Nutrition Facts : Calories 484.6, Fat 24.6, SaturatedFat 15, Cholesterol 113.9, Sodium 485.1, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 5.1

1 1/2 cups butter (no substitutes)
12 (1 ounce) bittersweet chocolate squares
2 1/4 cups sugar
3 eggs
2 cups strong brewed coffee
2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
confectioners' sugar
whipped cream (optional)

MOCHA BUNDT CAKE

This is really a wonderful cake. I made about 60 of these cakes for the groom's cake when both of my daughters got married. There was no cake left at the end of the reception.

Provided by Miss Annie

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 9



Mocha Bundt Cake image

Steps:

  • Grease and flour Bundt pan, shaking out excess flour.
  • Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
  • Pour into prepared pan.
  • Bake at 350ºF.
  • for 45-55 minutes, or until tests clean.
  • Let cool 5 minutes in pan, then invert onto cooling rack.
  • Place cookie sheet under rack, to catch glaze drippings.
  • FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
  • Drizzle slowly and evenly over warm cake.
  • Use all glaze until it is completely soaked into cake.
  • This cake freezes very well!

Nutrition Facts : Calories 5812.9, Fat 297.5, SaturatedFat 43.9, Cholesterol 846, Sodium 5292.6, Carbohydrate 585.5, Fiber 8.5, Sugar 423.6, Protein 51.3

1 package white cake mix (I use Duncan Hines without the pudding in the mix)
1 (3 3/4 ounce) package instant chocolate pudding mix
4 eggs
1 cup vegetable oil
2/3 cup vodka
1/3 cup Kahlua
1/4 cup water
1/4 cup Kahlua
1/4 cup powdered sugar

MOCHA CHIP BUNDT CAKE

A mother of four from Haines City, Florida, Debbie Jeznach writes, "My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 11



Mocha Chip Bundt Cake image

Steps:

  • In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.

Nutrition Facts : Calories 447 calories, Fat 26g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 330mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

2 tablespoons instant coffee granules
1/2 cup hot water
1 package chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3/4 cup sour cream
1/2 cup canola oil
3 large eggs
1-1/2 cups semisweet chocolate chips
GLAZE:
3/4 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips

MOCHA-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)

Essentially a walnut cake this is part vanilla and part mocha, this is one of the moistest bundt cakes I've ever tried. It's also a beautiful cake and the combination of flavours is just perfect. The recipe is from Dorie Greenspan's wonderful cookbook, "Baking: From My Home to Yours". This dense, buttery cake i a great keeper; wrapped well, it will keep at room temperature for up to five days or in the freezer, for up to 2 months. Serve plain or with a drizzle of hot fudge sauce.

Provided by blucoat

Categories     Dessert

Time 1h20m

Yield 14 serving(s)

Number Of Ingredients 13



Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan) image

Steps:

  • GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
  • Whisk together the flour, ground walnuts, baking powder, and salt.
  • Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
  • Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
  • Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
  • If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
  • Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

Nutrition Facts : Calories 361.8, Fat 19.7, SaturatedFat 10.4, Cholesterol 101.4, Sodium 221.7, Carbohydrate 42, Fiber 0.8, Sugar 26.2, Protein 5.2

2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature (8 oz)
2 tablespoons unsalted butter, at room temperature (1 oz)
3 ounces bittersweet chocolate, coarsely chopped
1/4 cup hot or cold coffee (can also use plain water)
1 teaspoon finely ground instant coffee or 1 teaspoon instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

MEXICAN MOCHA BUNDT CAKE

This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.

Provided by AIMEEBOZ

Categories     Mexican Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11



Mexican Mocha Bundt Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
  • Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
  • Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 42.9 g, Cholesterol 48.9 mg, Fat 16.9 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 427 mg, Sugar 28.7 g

1 (5.1 ounce) package instant vanilla pudding mix, divided
1 cup milk
1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
½ cup vegetable oil
4 eggs
1 cup milk
1 tablespoon ground cinnamon
⅓ cup coffee flavored liqueur
1 ½ tablespoons instant espresso coffee granules, divided
1 cup chocolate chips
confectioners' sugar for dusting

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