Streusel-topped coffee cake gets its name because it is the perfect thing to serve with a hot cup of coffee at brunch or as an afternoon snack, not because it is coffee-flavored. In fact, most coffee cakes have no coffee in them at all – a fact which throws people for a loop sometimes when they actually go in search of a cake that has a coffee kick to it. This Mocha Bundt Cake with Coffee Glaze fits the bill as a “coffee cake” that actually tastes like coffee.
The bundt cake is very moist and has a great balance of chocolate and coffee flavors in it. In some cakes, coffee is simply added to enhance the darker notes of the chocolate and is not expected to stand on its own. In this case, there is a lot of instant espresso powder in the batter that really intensifies that coffee flavor and makes it stand out against the chocolate of the cake, rather than being overwhelmed by it. Instant espresso powder is an ingredient that a lot of grocery stores will stock on their coffee aisles, but if you don’t have any I would recommend opting for a few packets of Starbucks Via as a replacement. Regular instant coffee will work in a pinch, but its flavor is not as intense as either the instant espresso powder or the Via.
I drizzled a coffee-flavored glaze on top of the cake to finish it off and boost the coffee flavor even further. A chocolate glaze would also work well here, if you prefer to emphasize the chocolate aspect of the cake (which is just as tasty). The cake keeps well for a couple of days when stored in an airtight container, so it can be made a day in advance if you want to serve it for a particular occasion (although it is just as good for everyday snacking). To dress it up, serve each slice with a spoonful of whipped cream and a couple of chocolate covered coffee beans!
Mocha Bundt Cake with Coffee Glaze
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder (pref. dutch process)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup vegetable oil
1 cup sugar
1 cup brown sugar
2 large eggs
1/4 cup instant espresso powder (Via or inst. coffee)
1 tsp vanilla extract
1 1/4 cup buttermilk
1 cup hot coffee
Preheat oven to 350F. Lightly grease and flour a bundt pan.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together vegetable oil, sugar, brown sugar, eggs, instant espresso powder and vanilla until well combined. Stir in half of the flour mixture, followed by the buttermilk. Mix in the remaining flour mixture, stirring just until all the ingredients come together and no streaks of flour remain visible.
Pour hot coffee into batter and whisk until completely incorporated. Batter will be fairly thin.
Pour batter into bundt pan.
Bake for 40-50 minutes, until a toothpick inserted into the pan comes out clean and the cake springs back when lightly pressed.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
1 1/2 tbsp coffee
1 tsp vanilla extract
1 – 1 1/4 cups confectioners’ sugar
Whisk together coffee, vanilla and 1 cup confectioners’ sugar until smooth. Gradually whisk in additional confectioners’ sugar until glaze reaches a smooth, but thick, consistency.