MOCHA BUNDT CAKE

Mocha Bundt Cake image

"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

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa. , 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., 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., Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

Nutrition Facts : Calories 417 calories, Fat 24g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 323mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.