Mocha Chocolate Chip Bundt Cake
This mocha cake is a delicious moist cake full of deep flavor. Hint of coffee abounds in this cake layered with chocolate.
Servings 12 servings
Calories 676kcal
Equipment
- 1 Hand Mixer or stand mixer
- 1 Bundt cake pan 9x13 cake pan
Ingredients
- 2 cups all purpose flour unbleached
- 1 ½ cups white sugar
- ½ cup cocoa
- 2 teaspoon baking powder
- ½ teaspoon salt
- 13 oz instant chocolate pudding
- 1 ½ cups milk any percentage will do, or you can use almond milk
- ½ cup butter melted
- 1 teaspoon vanilla
- 2 eggs
- 4 tablespoons instant coffee crystals
- 1 cup chocolate chips semi sweet
For The Frosting
- ⅓ cup butter softened
- 4 cups powdered sugar
- ¼ cup milk
- ½ cup cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉. Spray pan with cooking spray.
- Dissolve coffee in milk, set aside for 2 minutes.Mix flour, sugar, cocoa, chocolate pudding, baking powder, baking soda, salt, milk, butter and vanilla in a large mixing bowl.
- Using a hand mixer or stand mixer, mix on low speed until ingredients are blended. Add eggs then mix on medium speed for three minutes.
- Pour cake batter into greased Bundt pan.
- Bake at 350℉ for 40-45 minutes or until cake tests done with toothpick.
- Remove from oven and allow cake to cool for 10 minutes. Loosen from sides and turn onto a cake stand or cooling rack.
- Let cool completely and frost with chocolate frosting. Sprinkle with chocolate chips.
For The Frosting
- Mix butter until fluffy. Gradually add in powdered sugar and cocoa powder. Add in milk and vanilla.Spread on top of cooled cake. Sprinkle chocolate chips on top.
- Serve.
Nutrition
Calories: 676kcal | Carbohydrates: 124g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 675mg | Potassium: 344mg | Fiber: 5g | Sugar: 96g | Vitamin A: 535IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 3mg
