Mocha Bundt Cake

Ingredients

• Servings: 1
• 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 cups all-purpose flour
• 4 egg whites
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan. in a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the cocoa, then the egg yolks one at a time. alternately beat in the flour and the coffee mixture just until incorporated.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
• 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. let cool for 10 minutes in the pan, then turn out onto a wire rack. pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. wrap cake tightly with plastic wrap to preserve moisture.
• to make the glaze: in a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.