Chocolate Mocha Bundt Cake – Rich, Moist & Easy Recipe

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If you’re looking for a rich, decadent dessert with the perfect balance of chocolate and coffee, this chocolate mocha bundt cake is for you! Moist, flavorful, and easy to make, this mocha bundt cake recipe is perfect for any occasion. Topped with a luscious, boozy chocolate ganache, it’s an indulgent treat that’s great for a date night in or an afternoon coffee break.

This post was originally published in December 2016 and has been updated with improved photos, instructions, and writing for a better experience!

I seem to be in chocolate mode at the moment, with the chocolate donuts Thing 1 had me make in the run to Christmas let alone the several pounds of chocolates eaten over the holiday. Now that the Christmas season is over, it is the season of healthy eating. Except, in this case, it isn’t!

A great dessert for a night in

In the time before children (the true BC), myself and D would happily find ourselves going out for a meal once a week or so. Evidently, being young, having disposable income and unlimited time to go to the gym makes this possible. Now that we have Things 1 and 2 (Children Era – or CE, this if for those of you who appreciate history and hopefully love my sense of humour), going out to dinner doesn’t happen very much. The last time we had arranged to offload have them stay with their grandparents, Thing 2 managed to get sick so stayed with us. 

So, instead, I find myself trying every once in a while to cook up something special so we have a date night in. When Thing 2 got ill, I did exactly that, so at the very least we had something a bit more special than if it were just a Saturday night with the kids. A beautiful butter-basted steak, some tasty fries, a fresh salad, all rounded off with a great bottle of wine. To make up for the fact we weren’t going out, I made this chocolate mocha bundt cake with a boozy chocolate ganache. I’ve made it many times before, and it is always a crowd-pleaser.

It went down a treat, paired with a bit of vanilla ice cream. Now it is a lovely chocolate cake on its own, but what really brings it together is the ganache. Chocolate and cream, mixed with a shot of liqueur poured over the top. In this season of everyone examining their Christmas credit card bills, it was a perfect way to finish a date night in.

Ingredients

To make this delicious chocolate coffee bundt cake, you’ll need:

• 1 cup unsalted butter, softened (plus extra for greasing the pan)
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup brewed coffee (strong or espresso for a richer flavor)
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 tablespoon espresso powder
• 1 cup semi-sweet chocolate chips (optional)

Ganache Topping (Optional but Recommended)

• 1 cup heavy cream or whipping cream
• 8 ounces semi-sweet chocolate, chopped
• 2 tablespoons coffee liqueur (or rum/Grand Marnier, optional)
• 1 tablespoon butter (for extra shine, optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a bundt pan with softened butter and lightly dust with cocoa powder or flour. Place the pan in the fridge for 15 minutes.
2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
3. Combine wet ingredients: In a small bowl, mix the brewed coffee and milk. Set aside.
4. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
5. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Alternate dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coffee mixture, beginning and ending with the dry ingredients.
7. Fold in sour cream and chocolate chips (if using) until just combined.
8. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Ganache Topping

1. Place chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
3. Pour the hot cream over the chocolate and let sit for 1-2 minutes, then stir until smooth.
4. Stir in the butter and coffee liqueur (if using), mixing until fully combined.
5. Let the ganache cool slightly until thickened, then drizzle over the cooled cake.

Substitutions

• Milk alternatives: Use almond milk, oat milk, or buttermilk.
• Sugar options: Swap granulated sugar with coconut sugar or a sugar substitute.
• Flour alternatives: Use a 1:1 gluten-free flour blend if needed.
• Dairy-free: Substitute butter with coconut oil and sour cream with dairy-free yogurt.
• Alcohol-free ganache: Omit the liqueur or replace it with vanilla extract.

Equipment

• Bundt cake pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Wire rack
• Spatula

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to a week.
• Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.

Top Tips

• Use hot coffee for a deeper chocolate flavor.
• Grease and flour the bundt pan thoroughly to prevent sticking.
• Let the cake cool completely before slicing for the best texture.
• Dust with powdered sugar or drizzle with a coffee glaze for extra sweetness.
• To keep the cake extra moist, poke a few small holes in the top after baking and drizzle with 1-2 tablespoons of coffee liqueur or rum.

Variations

• Mocha Marble Bundt Cake: Swirl in a vanilla batter for a two-tone effect.
• Espresso Mocha Bundt Cake: Add an extra teaspoon of espresso powder for a stronger coffee taste.
• Chocolate Ganache Topping: Drizzle melted chocolate over the cake for an extra indulgent finish.
• Nutty Mocha Bundt Cake: Add chopped walnuts or hazelnuts for added crunch.

What to Serve with Chocolate Mocha Bundt Cake

• Vanilla ice cream: A classic pairing that balances the rich chocolate flavor.
• Whipped cream: Light and airy, perfect for a softer texture contrast.
• Fresh berries: Raspberries or strawberries add a fruity brightness.
• Coffee or liqueur: A hot espresso or a splash of coffee liqueur enhances the mocha notes. Grand Marnier also adds a bit of orange flavour to the chocolate.

This chocolate mocha bundt cake is a crowd-pleaser, perfect for coffee lovers and chocolate enthusiasts alike. Whether for a cozy night in, a dinner party, or a special occasion, this cake is sure to impress!

Other Date night recipes

You could also try some of these delicious recipes for a date night in

• Healthy Crispy Chicken Sandwich
• Herby Garlic Fries
• Baked Mars Bars
• Sweet Potato and Mozarella burgers – Neil’s Healthy Meals
• Brown Butter Chocolate Chip cookies