I must have been a really good girl last year. For Christmas I got my very first bundt pan! Santa is so good to me 🙂
After hours of drooling over searching recipes I found it over at baking bites, the perfect recipe to test out my new bundt pan. A Mocha Bundt cake! My two great loves, coffee and chocolate cake all rolled into one. Yep, I must have been a very good girl last year 🙂
The cake is wonderfully rich and deliciously moist…..dangerously moorish.
Just look at it………oh my….I think I’m in trouble……somebody send help!!!!
It was perfect just as it was however, I decided to adorn it with a vanilla bean glaze. A recipe from sweetapolita I had been dying to try out. This just seemed like the perfect excuse……..I was right (don’t you love that :)) a perfect match.
What are you waiting for?? Get yourself a bundt pan and do yourself a favour…..go make this cake already!
Mocha Bundt Cake –
Adapted from this recipe at Baking Bites
(Serves at least 16)
Ingredients –
1 plain flour
3/4 cup self raising flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup apple sauce
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 egg whites
1/4 cup instant espresso
1 tsp vanilla extract
1 1/4 cup buttermilk (or make your own “sour milk“)
1 cup hot coffee
Method –
Preheat oven to 175’C (350’F)
In a medium bowl sift flours, cocoa powder, baking powder, baking soda and salt.
In another medium bowl, sift sugars and instant espresso.
Add egg and egg whites,
then apple sauce
and vanilla
then whisk until well combined.
Add half of the four mixture
and whisk until just combined.
Add the buttermilk/sour milk
and whisk until combined.
Add remaining flour
and whisk until just incorporated (its ok if you can still see a few streaks of flour).
Carefully pour over the hot coffee (and perhaps enjoy one of your very own….just because you can :)).
and very carefully whisk until well combined.
Pour into your brand new bundt pan and bake for 40 mins
(until toothpick comes out with just a few moist crumbs attached and cake springs back when gently pressed).
Cool in pan on a wire rack for 15 mins, then invert and allow to cool completely.
Once cake is cooled make your glaze.
Vanilla Bean Glaze
This recipe is from Sweetaploita
Ingredients –
1 Vanilla bean
2-3 Tbsp milk (I used skim)
1 cup icing sugar
Method –
Pour milk into a small bowl or jug.
Using a sharp knife, split the vanilla bean and carefully scrape out the seeds.
Place vanilla seeds into the milk and leave it to sit for about an hour to give the flavours a chance to infuse.
Add icing sugar and stir until you reach your desired consistency
(I think mine was a little thinner than that of sweetapolita. Mine didn’t set as thickly on the cake as hers did. Although it was a completely different cake…..that may have something to do with it……although to be honest I’m not entirely sure. It was still delicious though, I am not complaining….just a little FYI more than anything).
Drizzel over cake
take a moment to admire your handy work
and enjoy 🙂
I chose to have a nice pallet cleansing cup of green tea with mine…..
and it was truely wonderful!
____________________________________________________________________________________________
Printable Version –
Mocha Bundt Cake –
Adapted from this recipe at Baking Bites
(Serves at least 16)
Ingredients –
1 plain flour
3/4 cup self raising flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup apple sauce
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 egg whites
1/4 cup instant espresso
1 tsp vanilla extract
1 1/4 cup buttermilk (make your own “sour milk“)
1 cup hot coffee
Method –
Preheat oven to 175’C (350’F)
In a medium bowl sift flours, cocoa powder, baking powder, baking soda and salt.
In another medium bowl, sift sugars and instant espresso.
Add egg and egg whites, then apple sauce and vanilla and whisk until well combined.
Add half of the four mixture and whisk until just combined.
Pour over the buttermilk/sour milk and whisk until combined.
Add remaining flour and whisk until just incorporated (its ok if you can still see a few streaks of flour).
Carefully pour over the hot coffee (and perhaps enjoy one of your very own….just because you can :)).
Very carefully whisk until well combined.
Pour into your brand new bundt pan and bake for 40 mins (until toothpick comes out with just a few moist crumbs attached and cake springs back when gently pressed).
Cool in pan on a wire rack for 15 mins, then invert and allow to cool completely.
Once cake is cooled make your glaze.
Vanilla Bean Glaze
This recipe is from Sweetaploita
Ingredients –
1 Vanilla bean
2-3 Tbsp milk (I used skim)
1 cup icing sugar
Method –
Pour milk into a small bowl or jug.
Using a sharp knife, split the vanilla bean and carefully scrape out the seeds.
Place vanilla seeds into the milk and leave it to sit for about an hour to give the flavours a chance to infuse.
Add icing sugar and stir until you reach your desired consistency (I think mine was a little thinner than that of sweetapolita. Mine didn’t set as thickly on the cake as hers did. Although it was a completely different cake…..that may have something to do with it……although to be honest I’m not entirely sure. It was still delicious though, I am not complaining….just a little FYI more than anything).
Pour over cake and enjoy 🙂
Nutritional Info (approx per slice) obtained using fatsecret.com –
Cal – 134
Fat – 0.9
Carbs – 29g
Protein – 3.30g
