"This Mocha Sour Cream Bundt cake is the ultimate way to ‘espresso’ yourself! Running through the cake is a tunnel of mocha goodness which enhances the texture and taste of this treat. The addition of sour cream adds a bit of tang and a lot of moistness!"
Mocha Sour Cream Bundt
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Satisfy your coffee cravings with a slice of Mocha Sour Cream Bundt cake! A mocha filled tunnel, tangy sour cream, and a moist texture make for an irresistible treat.
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 50mins
Serves or Makes: 24
Recipe Card
ingredients
- 1/3 cup lightly packed brown sugar
- 2 teaspoons espresso powder
- 1/2 cup chocolate chips
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 5 ounces room temperature unsalted butter
- 2 large room temperature eggs
- 2 large room temperature egg yolks
- 8 ounce room temperature sour cream
Method
Make Filling
Step 1
Combine brown sugar, espresso powder and chocolate chips in a bowl. Set aside.
Make Cake Batter
Step 1
Prepare a 8" or 9" Bundt pan by generously spraying the inside with non-stick baking spray.
Step 2
Preheat oven to 325°.
Step 3
Combine eggs, yolks and sour cream in a small bowl and mix to combine. Set aside
Step 4
Add sugar, flour, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Combine ingredients. Note: a hand mixer may also be used.
Step 5
Add softened butter and mix on low speed for 3 minutes.
Step 6
Add half of the egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrap sides of bowl.
Step 7
Add remaining egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrape sides of bowl and mix on low speed for another minute.
Step 8
Add ½ of the cake batter to the prepared pan and smooth with a rubber spatula.
Step 9
Scatter the chocolate/espresso/brown sugar mixture on top of the batter in the Bundt pan. Add the remaining batter and smooth with a rubber spatula.
Step 10
Bake for 50 minutes at 325° or until top is quite brown and a toothpick inserted in the center comes out clean.
Step 11
Remove pan from oven and cool upright for 10 minutes.
Step 12
Flip pan upside down onto a cooling rack and let cool completely. Remove pan – cake should release from pan on its own. If not, use blunt knife and gently loosen sides.