Espresso Yourself! This Ombre Mocha Bundt Cake has a secret ingredient: Dalgona Coffee! We use whipped coffee to make our cake layers extra colorful and flavorful. Vanilla, coffee, and mocha cake layers come together to make the tastiest ombre you have ever seen and then we make it even more delicious by pouring a vanilla glaze over the whole cake and topping with chocolate shavings and chocolate covered espresso beans.
The Nordic Ware Brilliance Bundt Pan is perfect for this recipe. The crisp detail on the cake is thanks to the heavy duty cast aluminum pan! To prepare the Bundt pan, you can use shortening or butter to coat the pan, then add some flour and tap around the pan until it is completely covered, tapping out any excess. You can also use an oil and flour based nonstick baking spray, but be sure to avoid cooking spray. When you are layering in the batters, we found it helped a LOT to use an ice cream scoop to layer in the batter and make sure each layer is even so you don’t fill the pan more than ¾ of the way. As you smooth each layer, it helps to use a spoon to press each layer of batter up against the sides of the pan so you get distinct layers. Finally, to ensure a dense, delicious cake, tap the pan a couple times to pop any air bubbles.
This cake is really rich and thick, making it perfect to pair with a cup of coffee or hot chocolate. This cake is a fun and fancy addition to any breakfast bar or brunch!
This month we are celebrating National Bundt Cake Day coming up on November 15th, 2020 with our friends at Nordic Ware. Nordic Ware is a family-owned company that has been producing high quality cooking & baking kitchenware products since 1946 in Minneapolis! Looking for more Bundt Cake inspiration? Check out our Bundt Cake feed, sponsored by Nordic Ware HERE.
For The Cake Batter:
- 1 1/ 2 cups butter, softened
- 2 1/ 2 cups sugar
- 5 eggs
- 1 cup sour cream
- 2 1/ 2 teaspoons vanilla extract
- 3 3/ 4 cups plus 1 tablespoon flour, divided
- 1 3/ 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cocoa powder
For the Dalgona Coffee:
- 1/ 4 cup instant coffee
- 1/ 4 cup sugar
- 1/ 4 cup boiling water
For the Glaze:
- 1 1/ 2 cups powdered sugar
- 1/ 4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Chocolate shavings
- Chocolate covered espresso beans
Preheat the oven to 325º F and prepare your Bundt pan by spraying heavily with baking spray.
In a mixing bowl, cream together the butter and sugar. Once smooth, mix in the eggs one at a time, followed by the sour cream and vanilla. Mix until completely smooth.
In a separate bowl, combine the 3 ¾ cups flour, baking powder, and salt, whisking until combined.
Before combining the wet and dry ingredients, pour your instant coffee, sugar, and boiling water into a mixing bowl and whip until soft peaks form.
Create a well in the flour mixture and pour in the wet ingredients, mixing until combined. Separate the batter into three bowls (it should come out to about 2 ½ cups per bowl).
Add half of the whipped coffee and the remaining tablespoon of flour into one of the bowls of batter and mix until combined. To the remaining whipped coffee whisk in the cocoa until it’s a fudgey consistency. Add the cocoa-coffee mixture to one of the remaining bowls of batter and mix until combined. One of the bowls of batter will remain vanilla flavored.
Scoop the vanilla batter into the prepared Bundt pan and smooth it into one even layer with a spoon or offset spatula. Repeat with the coffee mixture and then the cocoa mixture.
Bake the cake at 325º F for 60-70 minutes or until a toothpick inserted to the center of the cake comes out clean.
Cool the cake for 10 minutes in the Bundt pan and then invert onto a cooling rack, removing the pan once it’s cool to touch.
While the cake cools, make the glaze by whisking together the powdered sugar, heavy cream, vanilla, and salt until completely smooth. Pour the glaze over the cooled cake and top with chocolate shavings and chocolate covered espresso beans.