Mocha Bundt Cake

 I was very impressed with my daughter when she sent me a picture of the cake she made last weekend. She is trying out new things. I am glad she is enjoying this. She inspired me to make this rich moist chocolate cake for Valentine's Day. It is a chocolate cake with coffee liqueur baked in and glazed with coffee liqueur. Normally we do not have alcohol in our house. I sent my husband out to buy coffee liqueur to bake this rich cake. Boy was it delicious. Served with vanilla ice cream, it was divine. I adapted the recipe from allrecipes.

Ingredients:

3/4 Cup unsalted butter, softened

2 Cups sugar

3/4 Cup unsweetened cocoa powder

4 egg yolks

1 teaspoon baking soda

2 Tablespoons cold water

1/2 Cup strong brewed coffee

1 Cup coffee flavored liqueur, divided

2 Tablespoons vanilla extract

1 1/3 Cup all-purpose flour

4 egg whites

1 Cup confectioner's sugar

Method:

1. Preheat oven to 325 degrees F. Grease and flour 10 inch Bundt pan.

2. In a large measuring cup dissolve baking soda in cold water, then add coffee and 1/2 cup of the coffee liqueur, and vanilla. Keep aside.

                                                             

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

                                        

4. Beat in the cocoa.

                                         

5. Next beat in the egg yolks one at a time. 

                                                                

6. Alternately beat in the flour and the coffee mixture just until incorporated.

                         

7. In a large bowl, beat egg whites until stiff peaks form.

   

                                

8. Fold in 1/3 of the egg whites into the batter, then quickly fold in remaining whites until no streaks remain.

                               

9. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

                            

10. Let cake cool for 10 minutes in the pan before turning out onto a wire rack. Pierce warm cake all over with a fork.

11. In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur to a smooth glaze without any lumps.

                                                          

12. Drizzle glaze a spoonful at a time over the cake until it is absorbed. Wrap  cake tightly with plastic wrap to preserve moisture.

             

13. Serve cake with vanilla ice cream. I like my cake warm.

                                               

Note:

Leave the butter on the counter for an hour or so to soften it.

You can replace the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water if you prefer a non-alcoholic cake. 

You can add some chocolate glaze for more richness. I prefer the cake without the icing.