This was a cake of firsts. First baking in the new house (without Kristi... we're brainstorming something out of this world for our first joint effort). First treat to share with my resident colleagues. First recipe from Joy the Baker's Cookbook. First Bundt cake success since the lemon disaster several years ago! I even photographed the un-iced cake to prove its in one piece and without cracks.
The coffee flavor in this moist cake is quite pronounced. I planned to use hazelnut coffee, but we didn't have any in the house, so vanilla it was. I can only imagine how wonderful this would be with Nutella frosting and a few toasted hazelnuts on top! Mint mocha is another flavor I have tucked away for future use. It is incredibly easy to change this cake with a switch of coffee flavors.
Vanilla Mocha Bundt Cake (from JTB Cookbook)
makes one Bundt cake
Cake Batter
1 1/4 cups hot vanilla coffee
1 cup cocoa powder
2 cups sugar
3 eggs
2/3 cup sour cream
1/2 cup Greek yogurt
1 cup plus 2 tablespoons vegetable oil
1/4 teaspoon salt
2 1/2 teaspoons baking soda
2 1/2 cups flour
Butter or shortening, and flour for Bundt pan
Preheat oven to 350.
Prepare Bundt pan with LOTS of butter or shortening and flour. Set aside.
While coffee is brewing, cream together sugar and eggs.
Add sour cream, yogurt, and oil.
Mix in salt and baking soda.
In a separate bowl, whisk together coffee and cocoa powder. Let cool slightly.
Slowly pour coffee mixture into eggs while beating.
Add flour 1/2 cup at a time.
Pour into prepared pan and bake for 45 minutes.
Cool cake in pan for 20 minutes.
Invert onto wire rack and cool completely before frosting.
Icing
3/4 cup butter
1 cup semisweet chocolate chips
2 tablespoons vanilla coffee
1 teaspoon vanilla extract
1/3 cup sour cream
Melt butter and chocolate together over double boiler.
Add coffee and vanilla. Cool slightly.
Beat in sour cream.
Refrigerate for 20-30 minutes.
Beat until fluffy.
Frost cooled cake.
Store in refrigerator until ready to serve.
The coffee flavor in this moist cake is quite pronounced. I planned to use hazelnut coffee, but we didn't have any in the house, so vanilla it was. I can only imagine how wonderful this would be with Nutella frosting and a few toasted hazelnuts on top! Mint mocha is another flavor I have tucked away for future use. It is incredibly easy to change this cake with a switch of coffee flavors.
makes one Bundt cake
Cake Batter
1 1/4 cups hot vanilla coffee
1 cup cocoa powder
2 cups sugar
3 eggs
2/3 cup sour cream
1/2 cup Greek yogurt
1 cup plus 2 tablespoons vegetable oil
1/4 teaspoon salt
2 1/2 teaspoons baking soda
2 1/2 cups flour
Butter or shortening, and flour for Bundt pan
Preheat oven to 350.
Prepare Bundt pan with LOTS of butter or shortening and flour. Set aside.
While coffee is brewing, cream together sugar and eggs.
Add sour cream, yogurt, and oil.
Mix in salt and baking soda.
In a separate bowl, whisk together coffee and cocoa powder. Let cool slightly.
Slowly pour coffee mixture into eggs while beating.
Add flour 1/2 cup at a time.
Pour into prepared pan and bake for 45 minutes.
Cool cake in pan for 20 minutes.
Invert onto wire rack and cool completely before frosting.
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| See that plate just waiting for a piece of cake?! Annnnd the no-crack Bundt cake! |
3/4 cup butter
1 cup semisweet chocolate chips
2 tablespoons vanilla coffee
1 teaspoon vanilla extract
1/3 cup sour cream
Melt butter and chocolate together over double boiler.
Add coffee and vanilla. Cool slightly.
Beat in sour cream.
Refrigerate for 20-30 minutes.
Beat until fluffy.
Frost cooled cake.
Store in refrigerator until ready to serve.
I am not a real chocolate (or coffee for that matter) fan; however, this cake was heavenly! It was very moist, almost brownie like. The icing was wonderful as well. Just enough coffee to know its there but not overpowering. I will be baking this cake.
ReplyDeleteJust made this today! Delicious! Thanks for sharing!
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