Coffee and chocolate bundt cake

This coffee and chocolate Bundt cake is spiked with coffee liqueur and makes a perfect afternoon treat or a great dessert when served with crème fraiche and fresh berries.

Coffee and chocolate bundt cake Credit: Adam Liaw

• serves

  6

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp unsalted butter
• 1 tbsp cocoa powder

Batter

• 150 g (1 cup) plain flour
• 215 g caster sugar
• 60 g cocoa powder
• ½ tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp fine salt
• 1 egg
• 60 g freshly brewed coffee
• 55 g coffee liqueur (or freshly brewed coffee)
• 40 g sour cream
• 75 ml milk
• ½ tsp white vinegar
• 35 g vegetable oil
• 1 tsp vanilla extract
• 50 g dark chocolate, chopped

Icing

• 200 g icing sugar
• 20 g cocoa powder
• 65 g coffee liqueur (or coffee)

Cooling time: 1 hour

Instructions

1. Preheat the oven to 180 ˚C.
2. Place the butter and cocoa powder in a small saucepan. Using a pastry brush, spread the mixture over the inside of a 6-cup capacity Bundt tin. It's important to get into all the crevices to ensure the cake doesn't stick.
3. For the batter, into a large bowl, sift together the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt.
4. In a separate bowl, whisk together the egg, coffee, sour cream, milk, vinegar, oil and vanilla. Pour the wet ingredients into the dry ingredients and whisk well to combine. Stir in the chopped chocolate.
5. Pour the batter into your prepared Bundt tin. Bake for 30 minutes or until an inserted skewer comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a wire rack to cool completely.
6. For the icing, combine the icing sugar, cocoa powder and coffee liqueur in a bowl. Drizzle over the cooled cake and serve.

Note

• This is enough for a 6 cup Bundt tin. Bundt tins should be filled ⅔ of the way before baking. If you have a 10 cup Bundt tin, this recipe can easily be doubled to fit.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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