Who doesn't love a bundt cake for that afternoon break? This recipe delivers a rich, moist from scratch chocolate cake with an indulgent mocha glaze.
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Preheat the oven to 350F.
Lightly grease a 12-cup bundt pan with butter.
In a mixing bowl, stir together the flour, baking soda, baking powder and salt.
In a 2-cup size measuring cup stir together the cocoa espresso-coffee powder and hot water. Set aside.
In a large mixing bowl using an electric mixer on low then high speed beat the sugar oil land egg whites and the whole egg together for about 2 minutes until creamy.
Reduce to low speed and mix in the cocoa mixture along with the finely grated unsweetened chocolate and vanilla beating in alternately with the buttermilk.
Beat until combined. Pour into the prepared bundt pan and place into the preheated oven.
Bake 45 minutes, or until toothpick inserted in center of cake comes out clean.
Remove from the oven and place the cake on wire rack 10 minutes to cool.
With small knife, loosen cake from side of pan; invert onto wire rack. Cool completely.
Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.
In a small mixing bowl, stir together the espresso coffee and hot water until dissolved.
Stir in the cocoa, corn syrup and coffee liqueur and mix until well combined.
Stir in the confectioners sugar until smooth.