Best Chocolate Coffee Bundt Cake Recipes

SOUR CREAM CHOCOLATE COFFEE CRISP BUNDT CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F. Butter a 10-cup Bundt pan and cover with cocoa powder. Turn bundt pan upside down and pat the bottom to remove excess cocoa. Set aside. In a small saucepan, combine the butter, cocoa powder, salt, instant coffee and water. Place over medium heat. Cook, stirring, until all the ingredients are melted and combined. Remove from the heat and set aside to cool slightly.
• In a large bowl, whisk together the flour, sugar and baking soda. Add half the liquid mixture and whisk until completely blended. The mixture will be thick at this point. Add the remaining liquid mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the sour cream and vanilla until the batter is smooth. Add the chocolate chips and crushed Coffee Crisp and stir until combined. Scrape the batter into the prepared pan and bake until a cake tester comes out clean, approximately 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let the cake cool completely before topping with ganache.
• For the ganache: Place the chopped chocolate into a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it simmers. Don't let it come to a rolling boil. Add half the hot cream to the chocolate and stir. Add the rest of the cream and stir until all the chocolate has completely melted. Add the butter and stir until it has completely melted and combined with the chocolate. Allow the ganache to cool slightly, approximately 20 minutes, then pour over top of the bundt cake. If desired, top the ganache with crumbled Coffee Crisp.

CHOCOLATE COFFEE BUNDT CAKE

Steps:

• COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
• BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
• COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
• POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.

IRISH CHOCOLATE COFFEE BUNDT CAKE

Steps:

• Coat the inside of a 12-cup bundt pan with nonstick spray and lightly sprinkle with cocoa powder. Tap out any excess. Adjust the oven rack to the lower-middle position and heat to 350ºF.
• Combine the chocolate and oil in a microwave-safe bowl. Microwave for 15 seconds intervals, stirring well between each one until the chocolate is melted and smooth. Set aside to cool slightly.
• In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Stir with a whisk. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 5 minutes. Beat in the sour cream and vanilla. Add the coffee granules and melted chocolate. Mix until well combined. Add the eggs, one at a time, mixing well after each addition.
• Add half the flour mixture, followed by the Irish cream, and then the remaining flour mixture. Mix well after each addition.
• Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes. Invert the cake onto a parchment-lined wire rack and cool to room temperature. Transfer to a serving platter and drizzle with glaze.
• Place the chocolate, Irish cream, and butter in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Gradually whisk in the powdered sugar, 2 tablespoons at a time, until well combined, smooth, and a spreadable consistency.