Mocha Bundt Cake

Prairie Farms Iced Coffee and Buttermilk make a heavenly soft chocolate cake that is only improved when topped with the Espresso Ganache.
Cuisine: American
Course: Dessert, Desserts, Party Perfect
5 from 2 votes
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Prep Time 15 minutes
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Total Time 1 hour 5 minutes
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Servings 8


Mocha Bundt Cake

  • 2 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • ½ tsp Instant Espresso Powder
  • ½ cup Prairie Farms Butter
  • ½ cup Neutral Oil vegetable or avocado
  • cup Dutch Processed Unsweetened Cocoa Powder
  • 1 cup Prairie Farms Mocha Iced Coffee
  • ½ cup Prairie Farms Buttermilk
  • 2 Large Eggs
  • 2 tsps Pure Vanilla Extract

Mocha Ganache

  • 1 cup Prairie Farms Heavy Whipping Cream
  • 2 cups Semi-sweet Chocolate Chips
  • 1 tsp Instant Espresso Powder
  • A Pinch Kosher Salt


Mocha Bundt Cake

  • Preheat oven to 350℉. Prepare a bundt pan by generously coating with 3 tablespoons of softened butter, then coat with cocoa powder. Set aside.
  • In a medium-sized bowl, whisk together flour, sugar, baking soda, salt, and instant espresso powder. Set aside.
  • In a large bowl, whisk together the eggs, buttermilk, and vanilla extract. Set Aside.
  • Add butter to a medium-sized pot. Melt over medium heat. Once melted, add oil, cocoa powder, and iced coffee. While whisking constantly, bring to a boil. Remove from heat.
  • Alternate adding the dry ingredients and hot butter mixture into the buttermilk mixture in 3 parts, starting and ending with the dry ingredients. Mixing after each addition.
  • Pour batter into prepared bundt pan. Bake for 45-50 minutes, until a cake tester inserted comes out with a few moist crumbs.
  • Cool cake in pan for 5 minutes, then invert and cool on a wire rack to cool completely.

Espresso Ganache

  • While cake is cooling, add heavy cream and espresso powder to a microwave-safe container and heat until very hot but not boiling. Add chocolate chips to a medium-sized bowl.
  • Pour hot cream over chocolate chips and let sit for 5 minutes. Stir the chocolate mixture until shiny and smooth.
  • Use a large spoon to drizzle generously over the cooled cake. Enjoy!

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