This Chocolate Mocha Bundt Cake is a chocolate lover’s dream! This cake is rich in chocolate flavor, moist and studded with mocha chips and pecans, for a chocolate lover’s dream! The espresso-bourbon glaze is my favorite part. The glaze tastes so good, that’s it’s perfect over a scoop of vanilla ice cream.
This rich Mississippi Mud Cake with Espresso-Bourbon Glaze is a chocolate-mocha lover’s dream! Southern honor. The glaze, alone, would be perfect over a scoop of vanilla ice cream.
The ingredients for this cake includes chocolate, espresso powder, coffee, pecans, bourbon… perfect! Chocolate chips would work for this cake, but I used Cappuccino Chips that a friend had given to me.
… otherwise, you can use mini-chocolate chips.
Making the glaze, first, is what I recommend to anyone who ventures to make this recipe, because the glaze needs a bit of time to set. The glaze…oh, the glaze! It’s so good, that it could be used to drizzle on vanilla ice cream. I’d recommend at least an hour or two– or, make it a day ahead of time– so that the glaze thickens. Here’s how I made this glorious glaze.
You need unsalted butter, light brown sugar, instant espresso powder, heavy cream, confectioner’s sugar and bourbon. (You can leave out the bourbon if you wish.)
Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the confectioner’s sugar until sooth.
Mix in the bourbon (I used half the amount). NOTE: I noticed that the sugar wasn’t smooth, so I strained it. Problem solved! Let cool for at least an hour, so it will thicken.
To make the cake:
This is optional, but adding a cup of chopped pecans is a good thing. What Southerner doesn’t love
PEA-KANS? (Or is PE-CONS?
Dry ingredients are unbleached all-purpose flour, espresso powder, baking soda, and salt.
For the chocolatey goodness, add finely chopped chocolate, 2 sticks of unsalted butter, 1/2 cup of brewed espresso (I used Extra-Dark bold coffee, since that’s what I drink), sugar and 1/2 cup of bourbon (I used 1/4 cup of bourbon).
Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring, until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
Place the eggs and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined.
Stir in the pecans (if using) and chocolate chips (or cappuccino chips). Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake until a toothpick inserted into the center of the came comes out clean, about 45 minutes. (NOTE: My cake was fully baked in 39 minutes, so keep a close eye on it!) Let the cake cook in the pan for 5 minutes and then invert onto a wire rack to cool completely.
Get ready to drool…
Place the cooled cake, still on the wire rack, over a baking sheet. Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. NOTE: The glaze absorbed into the cake. I decided to “speed cool” the remaining glaze in the fridge. That solved the problem, as I wanted a thicker glaze.
The glaze is my favorite part. I would make this glaze for other desserts. Trust me, it’s a rockin’ good recipe!
Larry understands that I have a food blog, so I cut into the cake before packing it to transport. It was very moist to the touch, which is a good sign. I recommend checking the cake early, as mine was baked about six minutes sooner than the recommended time.
Have extra glaze waiting, and maybe a scoop of vanilla ice cream. Drizzle more glaze on this (notes for next time I make this….)
TASTING NOTES: I took a bite of the cake slice. Oh my. Rich, dark chocolate. Very rich chocolate. How did I like this recipe? It’s easy to make, and did I mention how much I love the glaze? This recipe comes close to my all-time favorite chocolate cake recipe. I’m glad that I used Cappuccino chips, and I need to find more of these.
The Best Chocolate Mocha Espresso Glazed Bundt Cake
This Chocolate Mocha Bundt Cake is a chocolate lover's dream! This cake is rich in chocolate flavor, moist and studded with mocha chips and pecans, for a chocolate lover's dream! The espresso-bourbon glaze is my favorite part. The glaze tastes so good, that's it's perfect over a scoop of vanilla ice cream.
Servings: 10
Equipment
- 1 12-cup bundt pan
Ingredients
For the cake:
- 2 cups unbleached all-purpose flour
- 1 teaspoons baking soda
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, cut into pieces
- 6 ounces unsweetened chocolate finely chopped
- 1/2 cup brewed espresso I used dark roast coffee; cooled
- 1 1/2 cups granulated sugar
- 1/2 cup bourbon
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup mini chocolate chips I used mocha chips
- 1 cup pecans (optional)
For the glaze:
- 6 Tablespoons unsalted butter 3/4 stick; cut into pieces
- 6 Tablespoons packed light brown sugar
- 2 teaspoons instant espresso powder
- 6 Tablespoons heavy cream
- 1 1/2 cups confectioner’s sugar
- 2 Tablespoons bourbon
Instructions
Make the glaze:
- Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted.
- Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the confectioner’s sugar until sooth.
- Mix in the bourbon. Let cool for 10 minutes.
- TASTING NOTES: I used half the amount of bourbon, with good results. I found that 10 minutes was NOT enough time for the glaze to cool so that it would be thick. I'd give it at least an hour or more; otherwise the glaze just absorbs into the cake. The glaze is so good, it's delicious drizzled over vanilla ice cream!
Make the cake:
- Preheat the oven to 350F. Grease a 12-cup Bundt pan and dust with flour (I use Baker’s Joy spray for perfect results).
- Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring, until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon. Set aside to cool.
- Place the eggs and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chopped pecans (if using) chocolate chips. NOTE: I used cappuccino chips, but mini chocolate chips will work well.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the came comes out clean, about 45 minutes. (NOTE: My cake was fully baked in 39 minutes, so keep a close on it!) Let the cake cook in the pan for 5 minutes and then invert onto a wire rack to cool completely.
Glaze the cake
- Place the cake, still on the wire rack, over a baking sheet. Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 hour. Slice and serve.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Notes
TASTING NOTES: I don’t drink bourbon, straight up. The alcohol burns off, and the flavor of the bourbon is subtle, but adds a delicious layer of flavor.
NOTES: Making the glaze, first, yielded better results. By allowing it to cool, it becomes much thicker. In fact, you can make the glaze a day ahead of time and bring to room temperature.
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
Wow, I had no idea Guittard had cappuccino chips! This cake looks amaaazing.
Ummmmmmmmmmmmmmm que rico!
Mmm yes, the kibbosh on baking…that was short-lived now wasn't it? Actually I made those bars for a friend's birthday, had exactly ONE and gave the rest away. It was a success for self control.
Now this I would have little to no self control around. I'm a sucker for anything coffee or espresso flavored.
Pecans, chocolate and a delicious glaze I am not sure I could ask for anything more for a decadent and delicious dessert.
It looks soooo delicious! I love this cake and the glaze is even better. A must try!!! Every calorie is worth it, I'm sure!
How gorgeous is this? I'll wager it tastes every bit as good as it looks, too. Thanks for another winner. Have a great weekend. Blessings…Mary
::sigh:: I will be so happy when Lent is over and I can indulge. This cake looks delicious! I can't wait to try it.
I am drooling all over my keyboard. I DO love chocolate and would not be able to be in the room with this cake without dire consequences. Larry's a lucky man to have such a friend.
I'm a chocolate lover and espresso bourbon glaze sounds fantastic. Hope you're having a great weekend. I sure would with a slice of that Mississippi mud cake.
Sam
And drool I did! Especially that first photo! The glaze really signs the deal for me.
I have not been able to read blogs much in the past few days and this post has been sitting in my reader, taunting me every time I opened up my blog. I couldn't wait to come look at this recipe. I was not disappointed. I am a chocolate fiend and I really really want some of this cake. I must make it. Thank you for sharing!
You're killing me with this Deb, I was smitten with that first photo, which btw is gorgeous. Looks like you're getting the knack with your new camera I would say!
oh my this one is making me drool! Love all the flavours that have gone into this!
I just happen to have that cookbook sitting right next to me. I don't remember seeing this one in there, but I'll look again.
Glad you finally ussed your capp chips and liked them. That's a great way to use them.