Mocha Cake drenched in coffee syrup and drizzled with chocolate is moist, decadent and a coffee lover’s dream cake!
This recipe with easy to follow instructions is idea for a party or celebration!!
Why you’ll love this recipe
If you love a good caffè mocha, then this is the cake for you! Moist and tender, this cake is packed with mocha flavor and easy to make at home.
Baking in a bundt pan mean it’s almost fail proof just like my Lemon Yogurt cake. The hole in the middle means that heat rise up through the centre of the cake and it cooks evenly – no more uncooked centres!
This cake contains all the usual ingredients you would expect – flour, sugar, butter, eggs and rising agents. However to create the tenderness, moisture and flavor we needed some special ingredients.
- sour cream – reacts with baking soda to make the cake tender and moist
- cocoa – use Dutch-processed cocoa for an intense chocolate flavor
- instant espresso powder – this combines with the cocoa to create the delicious mocha flavor
- strong brewed coffee – for moisture and to extend the coffee flavor
- coffee liqueur – a coffee kick in the form of alcohol
- dark chocolate – drizzled all over the cake just in case you forgot there was chocolate inside
- Sift flour, baking powder, baking soda and salt
- Dissolve cocoa and instant espresso powder in a little warm water
- Cream together butter and sugar until pale and fluffy and add eggs and vanilla
- With a rubber spatula alternate folding in the flour mixture and the sour cream
- Finally fold in the cocoa/espresso powder mixture
- Bake in a bundt pan
- Prepare the syrup then pour over cake
- Turn out onto serving plate and drizzle with chocolate glaze
This updated recipe was published on November 19, 2016
Mocha Cake Recipe
- 2 cups all purpose plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 2 tablespoons cocoa
- 1 tablespoon espresso powder
- 1 cup (1 stick/1115 grams) unsalted butter
- 1 cup castor sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- ½ cup strong brewed coffee hot
- ¼ cup superfine (castor) sugar
- 2 tablespoons coffee liqueur I used Tia Maria you could also use Kahlua
- ⅔ cup (3 ½ oz/100g) dark chocolate chopped
- 3½ tablespoons (50g) unsalted butter chopped
- 1 tablespoon coffee liqueur
- Preheat oven to 350ºF/180ºC. Grease a 6 cup bundt pan.
- Sift the flour, baking powder, baking soda and salt. I like to sift the dry ingredients onto a sheet of baking paper…it keeps the washing up to a minimum!
- In a small bowl, mix the cocoa and instant espresso powder with 1 ½ tablespoons of warm water. Stir until well combined and dissolved.
- Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well between additions. Beat in the vanilla. When combined add in the cocoa/coffee mixture. Scrape down the sides and the bottom just in case there is uncombined cake batter at the bottom.
- Add dry ingredients and combine on low speed until just moistened. Add sour cream and beat for 1 minute or until well combined and smooth.
- Bake for 45 minutes or until a skewer comes out clean. Allow the cake to cool for 10 minutes before turning out to cool completely.
- In the meantime prepare the syrup by combining all the ingredients in a saucepan. Heat until the sugar dissolves. Replace the cake into the pan and pour over the by-now cooled syrup. Allow to soak into the cake. This won’t take long, maybe 10-15 minutes.
- Now is the time to prepare the glaze by heating the chocolate, butter and liqueur over a double boiler or in the microwave on low stirring frequently until smooth.
- Ready to assemble and eat! Place a serving plate over the cake pan and tip the cake onto the plate. This will catch any syrup that hasn't absorbed. With a spoon drizzle the glaze over the cake.