Mocha Bundt Cake Popular Recipes
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| Mocha Bundt Cake |
"An especially wealthy and moist chocolate cake with espresso liqueur baked in. A great special dessert. A non-alcoholic model can be made by changing the liqueur with 3/four cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a pleasant presentation."
Ingredients :
- three/four cup unsalted butter, softened
- 2 cups white sugar
- three/4 cup unsweetened cocoa powder
- four egg yolks
- 1 teaspoon baking soda
- 2 tablespoons bloodless water
- 1/2 cup robust brewed coffee
- 1 cup espresso flavored liqueur, divided
- 2 tablespoons vanilla extract
- 1 1/three cups all-reason flour
- four egg whites
- 1 cup confectioners' sugar
Instructions :
| Prep : 45M | Cook : 14M | Ready in : 1H45M |
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- Preheat oven to 325 ranges F (165 ranges C). Grease and flour a 10 inch Bundt pan. In a big measuring cup dissolve baking soda in water, then upload coffee, 1/2 cup of the espresso liqueur, and vanilla.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat within the cocoa, then the egg yolks separately. Alternately beat inside the flour and the espresso combination simply until included.
- In a massive glass or steel blending bowl, beat egg whites till stiff peaks shape. Fold 1/3 of the whites into the batter, then fast but carefully fold in final whites till no streaks stay.
- Pour batter into a ten inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the middle of the cake comes out easy. Let cool for 10 mins in the pan, then turn out onto a wire rack. Pierce heat cake throughout with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to maintain moisture.
- To make the glaze: In a small bowl integrate confectioner's sugar and ultimate half cup of coffee liqueur.
Notes :
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