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Mocha Bundt Cake Recipe

3/4 cup
2 cups
3/4 cup
4
1 tsp
2 TB
1/2 cup
1 cup
2 Tb
1 1/3 cups
4
1 cup
Unsalted butter, softened
White sugar
Unsweetened cocoa powder
Egg yolks
Baking soda
Cold water
Strong brewed coffee
Coffee flavored liqueur, divided
Vanilla extract
All purpose flour
Egg whites
Confectioner's Sugar

Oven Temp ~ 325°
Recipe Bake Time ~ 60 minutes
Pan Type ~ 10 inch Bundt pan


Preheat oven grease and flour a 10 inch Bundt pan.

In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
Pour batter into a 10 inch Bundt pan.
Bake your Mocha Bundt Cake until a toothpick inserted into the center of the cake comes out clean.
Let cool for 10 minutes in the pan, then turn out onto a wire rack.
Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed.
Wrap cake tightly with plastic wrap to preserve moisture.

To make the glaze for the Mocha Bundt Cake

In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.
Stir until smooth and drizzle over the bundt cake.

 



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Mocha Bundt Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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