Mexican Mocha Bundt Cake
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Description
This recipe is simplified using boxed cake mix. It becomes delicately moist and rich, spiked with a hint of coffee-flavored liqueur. It's amazing, with pockets of melted chocolate chips and a ribbon of vanilla cream. Ideal served with whipped cream sprinkled with cinnamon, or vanilla bean ice cream.
Ingredients
- 1 (5.1 ounce) package instant vanilla pudding mix, divided
- 1 cup milk
- 1 (18.25 ounce) package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)
- ½ cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 tablespoon ground cinnamon
- ⅓ cup coffee flavored liqueur
- 1 ½ tablespoons instant espresso coffee granules, divided
- 1 cup chocolate chips
- confectioners' sugar for dusting
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- 2. Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.
- 3. Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.
- 4. Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.
- 5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.
Nutrition Facts
serving: 1 cake
calories: 337.1 kcal
carbohydrates: 42.9 g
protein: 5 g
saturated fat: 4.8 g
cholesterol: 48.9 mg
sodium: 427 mg
fiber: 1.6 g
sugar: 28.7 g
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