Sparky has been away for work since Sunday. He was supposed to return home tomorrow but now there’s a chance he’ll be back today. Since he gets so tired of restaurant food, I thought I’d be nice and make him something a little special. I sometimes forget that he has a sweet tooth, because I really don’t have one. I also forget that he likes chocolate because it’s never been high on my list of favorites. I like chocolate with extra layers of flavor. Dan likes chocolate anyway he can get it! Originally, my plan was to spend the day exploring parts of Munich that I had not seen before, but it is snowing hard and I just don’t feel like trudging through the snow today except with Gracie. Gracie and I trudged up and down hill twice today. She loved it. Me? Not so much. So, I thought I’d make Dan a chocolate cake, but not just any old chocolate cake. This one was created with lots of extra flavors to enhance the cocoa and guarantee that we both would love it! Hmmm…..Coffee and chocolate go well together. Cinnamon and chocolate go great together. Coffee, cinnamon and chocolate combined put this cake over the edge! Here’s my plain ol’ chocolate Bundt Cake kicked up, gussied up and turned into an utterly decadent delight that even us “not so much” chocolate fans will love!
I think he’ll love it!
Here’s what we’re going to need. So, let’s build a Bundt!
Choco,Cinna,Mocha Bundt Cake
Ingredients
Cake Ingredients
- 1 Cup Butter
- 1/2 Cup Cocoa Powder use as good a quality as you can afford
- 3/4 TSP Salt
- 3/4 TSP ground Cinnamon
- 1 Cup strong Coffee 2 TSP Instant to 1 Cup Water
- 2 Cups AP flour
- 1-3/4 Cups sugar
- 1-1/2 TSP Baking Soda
- 2 medium to large Eggs I can only buy Medium in Bavaria
- 1/2 Cup dairy Sour Cream
- 1-1/2 TSP Vanilla Extract
Chocolate Glaze
- 1/2 Cup Chocolate Chips
- 2-1/2 TBSP Butter
- 2 TBSP clear Corn Syrup like "Karo"
White Glaze
- 1/3 Cup Powdered Sugar
- 1 TSP melted Butter
- 1-2 TBSP Cream to make a thin Glaze
Instructions
- In a medium sized saucepan over medium heat, melt the Butter. Stir in ( I used a whisk), the Coffee, Cocoa Powder, Cinnamon and Salt. Whisk until well combined.
- Remove from the heat and stir in the Vanilla Extract.
- In a medium sized bowl, stir together the Sugar, Flour and Baking Soda.
- Take the Cocoa/ Butter mixture and pour about 1/3 of it into the Flour Mixture. Stir well. It will be dry. I use a Silicone Spatula for this. Add another 1/3 of the Cocoa/ Butter mix to the Flour and keep stirring. Add the last 1/3 of the Cocoa/ Butter and keep stirring until all the lumps are gone and the texture is even. This takes just a couple minutes.
- Crack the Eggs into a bowl and slightly whip with a fork. Add the Eggs to the cake batter and stir until well incorporated.
- Drop the Sour Cream by the spoonful onto the cake batter and stir it in well.
- Pour the cake batter into the prepared Bundt Pan and place into your pre heated oven. Bake at 350 degrees for 40-45 minutes until a cake tester comes out clean. I use wooden skewers for this as toothpicks are way too small.
- Remove from the oven and set on a wire rack to cool for 15 minutes. This is the top which will become the bottom. Yes, it is wrinkly and crinkly but it will be the cake bottom, so no worries.
- After cooling for 15 Minutes, put another wire cake cooling rack over the top of the cake and holding firmly, flip the cake over so it's bottom size up! Now, isn't that pretty? Let the cake cool a bit while we make the Glazes.
- I'm using this for a cake plate today. Isn't it a beauty? It's hand painted and we brought it back from our trip to Budapest, Hungary. It's something we'll use for years to come!.
Chocolate Glaze
- In a small saucepan, combine the Butter, Chocolate Chips and clear Corn Syrup. Slowly heat this mixture and stir continuously until the Chips are melted and everything is well combined. The mixture should be of pouring consistence. Pour the Glaze over the cake making sure it runs down both the inside and outside of the cake. Hint: Set the cake and the wire cooling rack on a dinner plate and then pour on the Glaze. The drips will collect on the plate making for easy clean up.
White Gaze
- Melt the butter for a few seconds in a custard cup in the microwave. ( You can certainly use your stove). Stir in the Powdered Sugar and the Cream and stir until well combined and of drizzling consistence. Using a teaspoon, drizzle the Glaze off the end of the spoon making a pretty or interesting pattern or pretty interesting pattern! That's it! Set the cake aside to complete cooling. Serve with lots of Whipped Cream or Ice Cream, if desired.
- Dan just called. It's 5 pm here and he's on his way home. He'll be here by 8 o'clock. I told him about the cake. Made his day! He's going to love it! Thanks so much for stopping by today. I love sharing my recipes with you and letting you, my friends know a little about my day here in Bavaria. Wherever your journey leads you today, I hope it is filled with sweet delights. Journey On! Karen, TJG
This cake sounds wonderful! My husband is the king of anything chocolate and I am sure he will absolutely love this! This will be my next dessert for him! Thanks so much for another great recipe! 💕
Rosanne,
Let me know how he and you like it! I think the cinnamon and the coffee make a big difference.
Thanks for commenting!
Karen, TJG
I would love a piece. If I made it I would be the only one to eat it.
Susan,
I know! Wish you were closer and I could share. It’s a big cake and my neighbors will be receiving a treat today 😉
Thanks for commenting!
Karen, TJG
Karen,
I’m with Dan….anything chocolate I can devour. I have my mother’s insatiable sweet tooth as well. I was salivating while reading this and looking at the pictures. I’ll have to make this.
Hugs,
Shar
Hi Sharon,
Really, the addition of coffee and cinnamon make this cake beyond delicious! Hope you enjoy it.
Thanks for commenting.
Karen, TJG