Get ready to indulge in the most decadent, mind-blowing dessert that will make your taste buds dance with pure joy! This Chocolate Coffee Frosted Bundt Cake isn't just a cake - it's a culinary masterpiece that combines the rich, deep flavors of chocolate and coffee into one irresistible treat. Imagine a moist, tender cake with an intense chocolate profile, perfectly complemented by a smooth coffee undertone, all topped with a luxurious chocolate frosting that will make your guests think you've trained in a professional pastry kitchen. Whether you're a chocolate lover, a coffee enthusiast, or simply someone who appreciates an extraordinary dessert, this recipe is about to become your new obsession!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup brewed coffee
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to prevent the cake from sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined.
- In another bowl, beat the eggs until they are light and frothy. Then add the milk, vegetable oil, and vanilla extract. Mix until everything is well incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Slowly pour in the boiling water and brewed coffee into the batter. The batter will be thin, but this is normal and will help create a moist cake.
- Pour the batter into the prepared Bundt pan, making sure to fill it evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. If the toothpick comes out with a few moist crumbs, that’s okay; it means the cake is perfectly moist.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate frosting. You can use store-bought frosting or make your own by mixing cocoa powder, powdered sugar, butter, and milk until smooth.
- Once the cake has cooled completely, spread the chocolate frosting evenly over the top and let it drip down the sides for a beautiful presentation.
- Slice the cake into 10 servings and enjoy your delicious Chocolate Coffee Frosted Bundt Cake with a cup of coffee or your favorite beverage!
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better ingredient integration and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Coffee Intensity: Use a strong brewed coffee for a more pronounced coffee flavor. Espresso works wonderfully if you want an extra kick.
- Pan Preparation: Thoroughly grease and flour your Bundt pan to ensure the cake releases cleanly. Consider using a baking spray with flour for guaranteed non-stick results.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting, which helps prevent the cake from breaking.
- Frosting Technique: For a professional look, let the frosting slightly drip down the sides of the cake. Use an offset spatula for smooth, even coverage.
- Storage: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 40mg
