Brownie Batter Mocha Bundt Cake is a rich, moist chocolate cake with a hint of brownie batter coffee, and topped with a light coffee flavored glaze.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
It’s no secret that as of last year I am a big fan of bundt cakes. And when they are chocolate, with brownie batter coffee flavor in it, it’s all the better. And did I mention the coffee glaze? Because, that is literally the icing on the cake. And it’s a thin glaze, so you aren’t overcome with sweetness. Though I am definitely not opposed to that, either.
Have a slice for breakfast, dessert, mid-afternoon snack – whatever floats your boat! And, might I add, making this cake would be a phenomenal home-ec project if you are currently home with the littles during this Covid-19 pandemic. Just sayin’.
What ingredients do you need to make a Brownie Batter Mocha Bundt Cake?
For the cake:
Unsweetened chocolate squares chopped
Unsweetened cocoa powder
Boiling water
All-purpose flour
Cake flour
Baking soda
Salt
Unsalted butter, softened to room temperature
Light brown sugar
Eggs, at room temperature
Sour cream
Strong brewed brownie batter coffee
For the coffee glaze:
Powdered sugar
Strong brewed coffee, cooled
How to make Brownie Batter Mocha Bundt Cake:
Full Printable Recipe Below!
1.) Preheat oven to 350 degrees F. Spray a budnt pan with cooking spray with flour (or you can coat the sides with butter or spray and then flour – just make sure you get every inch of that pan!)
2.) Place unsweetened chocolate squares and cocoa powder in a medium bowl, and pour the boiling water over the top. Stir until melted and well-combined, then set aside.
3.) In another bowl, combine the flours, baking soda, and salt. Set aside.
4.) In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute. Add brown sugar and mix for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl. At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition. Scrape sides of bowl again, then add sour cream and coffee and beat for another 30 seconds or until incorporated.
5.) With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine. Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated.
6.) Pour the batter into the bundt pan, evening out the top of the batter with a spatula. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean. Remove from oven, rest in pan for 10-15 minutes then invert onto a cooling rack and cool completely. While cake is cooling, make the coffee glaze.
For the coffee glaze:
1.) Place powdered sugar in a large bowl, add coffee and stir to combine. You can add more coffee, 1 tablespoon at a time if desired, to reach desired consistency. Alternately, you can add more powdered sugar if you’d like it to be a thicker glaze, 1/4 cup at a time.
2.) Once cake is cooled, place on a cake platter and drizzle with coffee glaze. Slice, serve and enjoy.
Just look how pretty that cake is. With and without the glaze. I don’t know about you, but right now, little indulgences like this are a great distraction from the chaos that is the world right now. Everything in moderation, though. But it is #SpringSweetsWeek, so there are plenty of recipes being shared this week to get your through. Make sure you check out the other recipes from today, below the recipe card!
Whether that means baking and sharing with your family, or baking and hiding in a closet to get a moment’s peace and indulge in a sinful treat – you do you, boo.
And if you’re doing like others I’ve seen on social media and channeling happier days of fall and winter, try this fall-flavored Spice Bundt Cake with Caramel Frosting!
Follow me on Pinterest for more great recipes!
Make sure you enter the giveaway below for a chance to win some amazing prizes from our sponsors!
Get the recipe below and make sure you check out all the other amazing #SpringSweetsWeek recipes from today, below!
Sponsor product used in this recipe:
Door County Coffee Brownie Batter Coffee
Brownie Batter Mocha Bundt Cake
Ingredients
For the cake:
- 4 oz unsweetened chocolate squares chopped
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups boiling water
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1 ½ cups light brown sugar
- 3 eggs at room temperature
- 5 oz sour cream
- 1/4 cup strong brewed brownie batter coffee Door County Coffee
For the coffee glaze:
- 3 cups powdered sugar
- 1/4 cup strong brewed coffee cooled
Instructions
- Preheat oven to 350 degrees F. Spray a budnt pan with cooking spray with flour (or you can coat the sides with butter or spray and then flour – just make sure you get every inch of that pan!)
- Place unsweetened chocolate squares and cocoa powder in a medium bowl, and pour the boiling water over the top. Stir until melted and well-combined, then set aside.
- In another bowl, combine the flours, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter on high speed until creamy, about 1 minute. Add brown sugar and mix for another 2-3 minutes or until light and fluffy. Scrape sides of mixing bowl. At medium-high speed, add eggs one at a time, mixing for about 30 seconds in between each addition. Scrape sides of bowl again, then add sour cream and coffee and beat for another 30 seconds or until incorporated.
- With the mixer on low speed, add ⅓ of the flour mixture, then add half of the chocolate mixture and mix to combine. Repeat ending with the flour mixture being careful not to overbeat. Remove the bowl from the mixer, scrape sides and mix well by hand until incorporated.
- Pour the batter into the bundt pan, evening out the top of the batter with a spatula. Bake on the middle rack for 40-50 minutes or until a skewer or toothpick comes out clean. Remove from oven, rest in pan for 10-15 minutes then invert onto a cooling rack and cool completely. While cake is cooling, make the coffee glaze.
For the coffee glaze:
- Place powdered sugar in a large bowl, add coffee and stir to combine. You can add more coffee, 1 tablespoon at a time if desired, to reach desired consistency. Alternately, you can add more powdered sugar if you'd like it to be a thicker glaze, 1/4 cup at a time.
- Once cake is cooled, place on a cake platter and drizzle with coffee glaze. Slice, serve and enjoy.
Nutrition
Tuesday #SpringSweetsWeek Recipes
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Blueberry Flower Tarts by Blogghetti
Brownie Batter Mocha Bundt Cake by Sweet Beginnings
Chocolate Mousse Cake by Family Around the Table
Coffee Caramel Sauce by Karen’s Kitchen Stories
Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
Greek Yogurt Tangerine Cake by Shockingly Delicious
Lemon Pizzelles by Jolene’s Recipe Journal
Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
Pecan Scones by A Kitchen Hoor’s Adventures
Pink Champagne Cupcakes by Cookaholic Wife
Strawberry Pie Bars by Hezzi-D’s Books and Cooks
Strawberry Pudding by Cindy’s Recipes and Writings
Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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