Mexican Mocha Bundt Cake Recipes

MEXICAN TRES LECHES BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a bundt cake pan and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium speed until it lightens in color.
• Add 3 eggs to the mixture and continue beating until fully incorporated into the batter.
• Add ½ cup flour and the baking powder and beat on medium speed until fully absorbed and incorporated.
• Repeat the process, adding the 3 remaining eggs and beating until fully incorporated.
• Then add another ½ cup flour and mix until combined.
• Add the vanilla extract and ½ cup milk. Once mixed add 1 cup flour. Repeat the process with the remaining milk and flour and mix until the batter is fluffy.
• Scoop the batter into the prepared bundt cake pan and put in the oven.
• Bake for 50 minutes to 1 hour or until done.
• Remove from the oven and gently loosen the edges with a spatula. Turn the pan over onto a cooling rack and let it cool down for around 30 minutes.
• Remove the pan and set aside.
• With the help of a skewer, poke holes over the whole surface of the cake. This will allow the tres leches mixture to sink into the cake.
• In a small bowl combine the sweetened condensed milk, evaporated milk and milk.
• Slowly pour ¾ of the tres leches mixture over the cake. Cover and refrigerate for 2 hours.
• Serve sliced with a drizzle of the remaining tres leches mixture.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

MOCHA BUNDT CAKE

Steps:

• Grease and flour Bundt pan, shaking out excess flour.
• Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
• Pour into prepared pan.
• Bake at 350ºF.
• for 45-55 minutes, or until tests clean.
• Let cool 5 minutes in pan, then invert onto cooling rack.
• Place cookie sheet under rack, to catch glaze drippings.
• FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
• Drizzle slowly and evenly over warm cake.
• Use all glaze until it is completely soaked into cake.
• This cake freezes very well!

MOCHA-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)

Steps:

• GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk together the flour, ground walnuts, baking powder, and salt.
• Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
• Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
• Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
• If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
• Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.