Bittersweet Mocha Coffee Cake

Bittersweet Mocha Coffee Cake

The source for today’s recipe is Victoria Magazine. Easy, flavorful, and moist. Loaded with rich flavor from organic unsweetened cocoa to organic semisweet chocolate chips to organic strong brewed coffee. Great use for leftover coffee you just can’t throw out. Pour coffee into ice cube trays and freeze for future use! Mocha lovers, YUM!! If you don’t have a Bundt or a 10-inch tube pan, the batter can be poured into (2) 9-inch cake pans. Eat both or eat one and freeze the other! This recipe is a keeper!!

Yields: 12



  1. Preheat the oven to 350 degrees F. Lightly spray the bottom and center of a standard-sized tube pan or a Bundt pan with nonstick spray.
  2. In a large bowl, beat the butter for several minutes with an electric mixer at high speed. Add the sugar and beat for several minutes longer. Add the eggs, one at a time, beating well after each, and then beat in the vanilla.
  3. In a second bowl, combine the flour, cocoa, salt, and baking powder, slowly mixing them together with a whisk. Combine the coffee and milk in a measuring cup with a spout.
  4. Add the dry ingredients to the butter mixture in 3 installments, alternating with the coffee mixture, beginning and ending with the dry (dry-wet-dry-wet-dry). After each addition, use a spoon or rubber spatula to stir from the bottom of the bowl just enough to blend. Fold in the chocolate chips with the last addition of flour. Don’t overmix.
  5. Transfer the batter to the prepared pan, spreading it evenly into place. Bake in the middle of the oven for 45 to 50 minutes, or until a sharp knife inserted all the way into the center comes out clean. Cool for at least 30 minutes before removing the cake from the pan. Then invert it onto a plate (if used a Bundt pan) or pull out the tube and gently lift the cake off and onto a plate (if it’s in a tube pan). Cool for another 10 to 15 minutes before slicing.