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Chocolate Mocha Bundt Cake

Devilishly delicious and moist chocolate mocha bundt cake, with a rich chocolate ganache.
Prep Time15 mins
Cook Time1 hr



  • 225 g softened butter
  • 25 g soft butter
  • 350 g flour
  • 100 g cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup milk
  • ½ cup sour cream
  • 4 large eggs
  • 1 tsp vanilla
  • 325 g sugar
  • 2 shots of espresso or 1 tbsp espresso powder


  • 100 g semi-sweet chocolate
  • 115 ml heavy cream
  • 1 Tbsp coffee liqueur


  • Preheat oven to 160C.
  • In a mixer, cream the 225g of soft butter and sugar until nice and fluffy. Add the eggs (one at a time) and the vanilla.
  • Combine the dry ingredients in one bowl, and the wet (not the soft butter!) in another. You should use all the wet ingredients, and most of the dry. If it is too watery, add a bit more flour.
  • Prepare your bundt pan by rubbing with the soft butter. Place this in your fridge for 15min. Carefully, pour your batter in. Place this in the oven for about 50-60min, until a skewer comes out clean.
  • When done, let cool in the pan for 15min, and then invert on a wire rack. Let it cool completely.
  • To make the glaze, break the chocolate up in a heat proof bowl. Bring the cream to a simmer on the stove, and the pour over the chocolate. Add in the butter, and let sit for a minute or two. If you are using the booze, add it now, and then slowly stir. As the sauce thickens, slowly pour over the cake (use a drip pan!). Let cool, then enjoy.