Mocha Bundt Cake | Imamother

elf123 ↓

Tue, Jul 14 2009, 12:26 pm

This is unbelievably easy (one bowl, plus one for glaze) and REALLY delicious. It sounds simple but gets rave reviews. It's from "Dining In."

Cake:
4 eggs
2 c. sugar (you can use less, start with 1 2/3 and work your way down if you like it less sweet)
1/4 c. instant coffee, dissolved in 3/4 c. hot water (I use decaf--use your own judgment!)
2 vanilla sugars
1 c. oil
2 c. flour
2 tsp. baking powder
1/4 c. cocoa

Beat eggs and sugar until fluffy. (You can easily do this and the rest by hand. ) Add all remaining ingredients and mix well. Pour into greased Bundt pan and bake at 350 for 50 minutes.

Glaze:
Dissolve 3 tsp. coffee in 2 T. boiling water. Mix with 2 T. oil and 1 to 1 1/2 c. confectioners sugar until smooth. Pour glaze over cake.

Enjoy!

Last edited by elf123 on Wed, Jul 15 2009, 9:11 am; edited 2 times in total

willow ↓

Tue, Jul 14 2009, 1:00 pm

Sounds good but to me easy means mixing by hand and all in one bowl. No fluffing/whipping eggs first:)

↑ elf123 ↓

Tue, Jul 14 2009, 3:41 pm

Um, I did mix this by hand, easily, and there's no fluffing/separating/whipping eggs, and it's all in one bowl.(Not counting the glaze, which you can make in a plastic bowl if you'd like.) Still not easy enough? It's one of the easiest cakes I've ever made!

↑ willow ↓

Wed, Jul 15 2009, 5:59 am

ohh now its easy thank you:) I love one bowl mix by hand recipes (no mixer)

tm ↓

Wed, Jul 15 2009, 6:04 am

sounds good. can you specify 1/4 WHAT of coffee disolved in water? thanks.

↑ elf123 ↓

Wed, Jul 15 2009, 9:12 am

Sorry about that, I was proofreading as I wrote but I must have missed that! I fixed it, but it's 1/4 CUP instant coffee granules mixed with the water.

sped ↓

Thu, Jul 16 2009, 9:46 am

How do you cool off the cake? Right side up or upside down? Thanks

scb88

Thu, Jul 16 2009, 11:15 am

Just made this!!!! DELICIOUS! Adding this to the "cycle" of cakes I bake! Thank you so much!

stem

Thu, Jul 16 2009, 11:24 am

For those of us who don't have access to vanilla sugar packets (I'm assuming they're packets), how much is "2 vanillas" and how would I substitute if I just have regular vanilla flavor liquid?

↑ willow ↓

Thu, Jul 16 2009, 12:13 pm

I want to make this can it be made in a regular pan if I don't have a bundt pan?

shnitzel

Thu, Jul 16 2009, 1:03 pm

Thanks for the recipe. Now I know what dessert is this shabbos!

↑ elf123 ↓

Thu, Jul 16 2009, 1:03 pm

sped wrote:

How do you cool off the cake? Right side up or upside down? Thanks

For bundt cakes, I usually let it cool down in the pan (upside down, or the same way the pan is facing when you take it out of the oven) for a bit so it's not super hot. Then I run a dull knife around the edges and center and invert it (turn it "rightside up") onto a platter to finish cooling.

scb88 wrote:

Just made this!!!! DELICIOUS! Adding this to the "cycle" of cakes I bake! Thank you so much!

You're welcome! I know just what you mean, it's part of my "repertoire" as well, I keep a list!

stem wrote:

For those of us who don't have access to vanilla sugar packets (I'm assuming they're packets), how much is "2 vanillas" and how would I substitute if I just have regular vanilla flavor liquid?

It's not that big a deal, I Googled it and found a couple of "substitutes" for vanilla sugar. The easiest one was to blend (in a blender or food processor, I guess) one cup of sugar with 1/2 teaspoon vanilla extract. Then I guess you can use "2" of those, or according to what I read, each "one" vanilla sugar is 1 1/2 tsp., so if you make it yourself, for this recipe, use 3 tsp. of your mixture. If you can't do that I assume you can just substitute plain vanilla extract, although I'm not sure how much you would use.

willow wrote:

I want to make this can it be made in a regular pan if I don't have a bundt pan?

It shouldn't be a problem, of course it always looks prettier in a bundt pan, and as I've posted before, they sell disposable aluminum ones in most stores. I assume it bakes for around the same amount of time in a 9 X 13 pan. You can check it with a toothpick to make sure it's done.

gryp ↓

Thu, Jul 16 2009, 2:25 pm

I just made this but a drop differently. I'm curious how it will come out.
Thanks for posting it.

agh

Fri, Jul 17 2009, 2:23 pm

I made it it si yum!!!! delicious!!
thanks for posting

MyKidsRQte

Fri, Jul 17 2009, 3:49 pm

I was leafing through the Dining IN cookbook an noticed this recipe. I was thinking of making it, but ended up being out of time Sad

maybe next week

↑ sped

Sun, Jul 19 2009, 4:08 am

Went over really well and looked so nice! Thanks

↑ tm

Sun, Jul 19 2009, 5:14 am

I made this for shabbos and dh loved it. thanks for posting this recipe!

cookielady ↓

Sun, Jul 19 2009, 12:30 pm

I think I will give these a trial run today. As always, thanks Elf!

↑ gryp ↓

Sun, Jul 19 2009, 12:54 pm

I thought it was interesting that it tastes like honey cake. I cut out some sugar, and replaced 1/2 the oil with applesauce. I also skipped the glaze.

kesher

Sun, Jul 19 2009, 2:01 pm

Delicious recipe.
Thanks for posting.