Irresistible Mocha Chip Bundt Cake Recipe
Welcome, coffee and chocolate lovers! I have a treat for you. Have you ever had a mocha chocolate chip bundt cake? This delectable dessert is the perfect combination of rich chocolate and bold coffee flavors, with a moist, tender texture that makes it the ultimate comfort food.
As a barista, I know how important it is to start your day with a good cup of coffee to kickstart your morning routine. But sometimes we all need an extra boost of caffeine later in the day. That’s why I love this recipe for mocha chocolate chip bundt cake – it’s like having your coffee and dessert all in one!
This recipe is simple to make with ingredients you probably already have in your pantry or can easily find at any supermarket. It’s great for special occasions or just a sweet treat to enjoy on any day. Trust me, you’ll be glad you gave this recipe a try. So let’s get started and make some mocha chocolate chip bundt cake together!
Why You’ll Love This Recipe
Imagine biting into a slice of warm, moist cake with a perfect balance of mocha and chocolate flavors, combined with the delightful crunch of chocolate chips in every bite. This is the magic you’ll experience when you taste this Mocha Chip Bundt Cake.
But why should you love this recipe? Well, let me tell you.
Firstly, this bundt cake is incredibly easy to make. With just a few simple steps, you can create a stunning dessert that looks like it came straight from a professional bakery. This saves time and effort for those who are busy but still want to indulge in the sweetness of life.
Secondly, the use of instant chocolate pudding mix guarantees a moist and tender crumb, while the sour cream adds tanginess and richness that balances out the sweetness. Moreover, the instant coffee granules enhance the chocolate flavor without overpowering it, resulting in a perfect harmony between mocha and chocolate.
Lastly, this cake can be easily customizable. You can add different flavors such as peppermint or espresso instead of mocha for an even richer taste. You can also decorate it with a luscious chocolate ganache or frosting to take your presentation to the next level.
In sum, whether you are an experienced baker looking for new recipes or someone who wants to impress their friends with their baking skills for the first time, this Mocha Chip Bundt Cake is a must-try!
Ingredient List
Let’s start with the ingredient list for this irresistible Mocha Chip Bundt Cake recipe. To make this cake, you’ll need the following ingredients:
Dry Ingredients
- 1 package chocolate cake mix
- 1 package instant chocolate pudding mix
- 2 cups all-purpose flour
- 1 ½ cups chocolate chips
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
Wet Ingredients
- 4 eggs, at room temperature
- 1 cup sour cream
- ½ cup vegetable oil
- 2 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- â…“ cup hot water
- 1 tablespoon instant coffee granules
For Mocha Ganache
- 3/4 cup heavy cream
- 6 ounces best chocolate chips (milk or dark)
- 1 tablespoon instant espresso powder
Also, you’ll need a bundt pan to bake the cake. Make sure to read through the entire recipe to ensure you have all the ingredients needed before starting.
The Recipe How-To
Now, let’s dive into the most important part of this recipe: The Recipe How-To.
Preparation
First things first, make sure you preheat your oven to 350°F (175°C) before anything else. Grab a Bundt pan and grease it with baking spray, oil or butter. Set it aside until later.
Mix wet ingredients
Using a large bowl, mix two cups of cake mix with one package of instant chocolate pudding mix. Add half a cup of hot water and two tablespoons of instant coffee granules to the same bowl. Mix everything together until it’s smooth and fully blended.
In another bowl, mix four eggs until the yolks blend completely with the egg whites. Then add a cup of sour cream, ½ cup of oil, 2 teaspoons of vanilla extract, and 2 teaspoons of espresso powder into the bowl. Mix everything together until it’s creamy and homogeneous.
Combine ingredients
Now it’s time to bring both mixtures together. Pour the wet ingredients mixture onto the dry ingredients in thirds. Mix them thorougly every time you add more wet ingredients; this will help you to avoid lumps or pockets of flour in your batter.
Add chocolate chips
Once the mixture becomes smooth, add three cups of chocolate chips into it. Using a spatula, stir them gently through the batter until they are evenly distributed.
Bake
Next step: pour the batter carefully into the greased bundt pan(s). Bake for an hour in a preheated oven until a toothpick comes out clean after pricking your cake.
Cool and decorate
After taking your Mocha Chip Bundt Cake out of the oven, let it cool down on a rack for about ten minutes before removing it from the pan. After that, let your cake cool until room temperature is reached before drizzling chocolate ganache over it if desired. All that’s left is slicing into your cake and enjoy the amazing mixture of mocha and chocolate flavor in this heavenly dessert.
That’s all for The Recipe How-To. The process is pretty straightforward, but it has many details you’ll want to keep in mind for optimal results.
Substitutions and Variations
Are you feeling adventurous? Well, I’m about to spice things up for you! Here are some awesome modifications that you can make to your mocha chip bundt cake recipe.
First and foremost, let’s talk about the chocolate. Now, don’t get me wrong, chocolate chips are great, but have you ever thought of using a nice dark chocolate instead? It’s a bold move, I know, but trust me on this one. Dark chocolate gives your cake an intensely rich flavor that pairs perfectly with the mocha undertones. You can even try mixing milk chocolate with dark chocolate for a unique twist!
If you want to take your bundt cake to the next level, try drizzling it with my homemade chocolate ganache recipe. Simply melt together some dark or milk chocolate and heavy whipping cream, then pour it over the cooled cake. Not only does it give your cake a professional-looking finish, but it also adds an extra layer of decadence.
Alternatively, if you’re in the mood for something fruity, try adding some fresh raspberries or strawberries to the mix. The tartness of the fruit helps balance out the sweetness of the cake and gives a nice burst of juiciness with every bite.
Looking for a gluten-free option? No problem! Swap out the regular cake mix for a gluten-free one, and use almond flour instead of all-purpose flour. This will keep your dessert both delicious and accessible to anyone who may have wheat allergies.
Finally, if you’re feeling extra adventurous, why not try making mini-bundt cakes instead of one large cake? This recipe makes enough batter to fill up six 6-inch bundt pans. These individual portions look adorable and cook much quicker – perfect if you’re in a hurry or hosting a party with large groups!
Whichever variation or substitution you choose, just remember: experimentation is key when it comes to baking! Have fun and enjoy your mocha chip bundt cake in whichever way you desire.
Serving and Pairing
When it comes to indulgence, the Mocha Chip Bundt Cake is the perfect treat for a laid-back afternoon or a weekend gathering. Each piece of this delicious cake is filled with rich mocha and chocolate chips, creating a decadent yet comforting taste that will leave your cravings satisfied.
To serve, cut the Mocha Chip Bundt Cake into generous slices and place them on a plate. Dust lightly with some powdered sugar or cocoa powder for an elegant presentation. Pair the cake with a hot cup of coffee, maybe a mocha latte or espresso, to balance out the sweetness of the chocolate and mocha flavors.
For those who crave extra sweetness or a twist in flavor, try topping the cake with some whipped cream or Chocolate Ganache for absolute indulgence. Alternatively, you can make it even more festive by adding some peppermint seeds to give it an espresso-chocolate-peppermint twist for the holiday season!
This Mocha Chip Bundt Cake is versatile and complemented by many sides: mix it up with fresh berries, sponge cake cubes or ice cream as an after-dinner dessert. Its soft texture and deeply satisfying flavor make it perfect all year round- whether you’re at home cuddling in a blanket or hosting a family gathering.
Don’t be surprised if your guests ask for the recipe– that’s simply how impressive this cake is. Perfectly moist and light-weighted, every bite will teleport you into dessert heaven!
Make-Ahead, Storing and Reheating
When it comes to mocha chip bundt cake, it’s always a good idea to make extra because trust me, you won’t want to run out of it! If you have plans for hosting a party, making this ahead of time can save you some hassle in the kitchen. Fortunately, this cake can be made in advance and stored for later consumption.
To make-ahead, allow the cake to cool completely before wrapping tightly with plastic wrap or aluminum foil. If you want to keep it as fresh as possible, store it in an airtight container and keep in the refrigerator for up to 3-4 days. You can also freeze it for longer storage up to two months by wrapping it with aluminum foil first then placing it in an airtight container or freezer bag.
When reheating, microwave the cake slice or slices for about 15 seconds to maintain its moisture and taste. Alternatively, place the sliced cake on a baking sheet, cover loosely with aluminum foil and bake at 350°F for about 10-15 minutes.
If you plan on serving this recipe more than once, resist the temptation to add frosting or ganache beforehand. Frosting, especially cream cheese-based frosting will spoil when kept in the refrigerator or when frozen so, decorate after thawing or reheating.
Having this make-ahead and storage plan at hand allows you to enjoy the nifty satisfaction of being organized while you indulge yourself and your guests with this divine dessert!
Tips for Perfect Results
Want to make the perfect mocha chip bundt cake every time? Look no further, as I have some helpful tips and tricks to ensure your cake turns out flawless.
1. Don’t overmix the batter: Overmixing can cause a dense and chewy texture in the cake, which is not what we want. Mix just until all the ingredients are well combined.
2. Grease your bundt pan thoroughly: Nothing ruins a beautiful bundt cake faster than it sticking to the pan. Make sure to grease every nook and cranny with butter or cooking spray.
3. Use room temperature ingredients: Cold ingredients can lead to an uneven texture in your cake. Make sure your eggs, sour cream, and butter are all at room temperature before beginning.
4. Add chocolate chips evenly: Distribute your chocolate chips evenly throughout the batter so that each slice has a consistent amount of chocolatey goodness.
5. Let it cool completely before adding glaze: Adding glaze to a warm cake can cause it to slide off and become messy. Be patient and let the cake cool completely before adding any toppings.
6. Use quality ingredients: The recipe calls for specific ingredients like instant coffee granules, pudding mix, and unsalted butter for a reason. Using substitutions or lower quality ingredients can compromise the flavor and texture of the cake.
7. Don’t open the oven too often: Opening the oven too often during baking can cause fluctuations in temperature, leading to an unevenly baked cake.
Follow these tips, and you’re sure to have a deliciously moist and fluffy mocha chip bundt cake every time you bake it!
FAQ
As with any recipe, questions may arise while preparing the Mocha Chip Bundt Cake. Here are some frequently asked questions and their answers to help ensure a successful baking experience:
Why are Bundt cakes so moist?
Moistness is a defining characteristic of bundt cake. The bundt pan’s unique shape exposes a greater portion of the cake mix to heat, necessitating the addition of more moisture to the mix for optimal results. This recipe for lemon bundt cake includes additional damp ingredients to facilitate even baking throughout the cake, resulting in an incredibly moist final product.
What makes a Bundt cake different from regular cake?
The pan you use to bake a cake can make all the difference in its appearance, and the same goes for a Bundt cake. It’s not so much about the ingredients used as it is about the unique shape and design. A Bundt pan gives the cake a shape similar to a doughnut, with a large opening in the center.
What happened to Bundt cake mixes?
In the 1990s, the Bundt cake lost its popularity, leading to a decline in sales of Bundt cake mixes. This caused Pillsbury to discontinue the sale of Bundt cake mixes and resulted in the Bundt pan being pushed to the back shelf of stores.
What’s the difference between pound cake and Bundt cake?
When it comes to cakes, you may wonder what sets a pound cake and a bundt cake apart. Essentially, any cake recipe can be made into a bundt cake as long as it’s baked in a bundt pan. On the other hand, pound cakes have a distinct characteristic of being dense and heavy, which is a result of their original recipe that calls for a pound each of butter, sugar, eggs, and flour.
Bottom Line
In conclusion, this Mocha Chip Bundt Cake recipe is the perfect dessert for any coffee lover. The combination of mocha and chocolate chips is irresistible, and the recipe is easy to follow. Plus, with all the variations and substitutions you can make, there’s something for everyone to enjoy.
So if you’re looking for a delicious and impressive dessert to make for your next gathering or just for yourself, give this Mocha Chip Bundt Cake recipe a try. Trust me, your taste buds will thank you.
Mocha Chip Bundt Cake Recipe
Ingredients
- 2 tablespoons instant coffee granules
- 1/2 cup hot water
- 1 (18 1/4 ounce) box chocolate cake mix, I use milk chocolate flavor
- 1 (4 ounce) box instant chocolate pudding mix
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups semi-sweet chocolate chips
Glaze
- 3/4 cup whipping cream
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- In a mixing 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-inch fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate. In a saucepan heat whipping cream to simmering. Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake.
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