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.
Servings 8
Ingredients:
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
- ⅓ 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
Directions:
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!