Mocha Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">50g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp instant espresso powder (or instant coffee granules)</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">230g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250ml buttermilk (or 240ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">120ml strong brewed coffee, cooled</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 tbsp instant espresso powder</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">1 tbsp corn syrup (or golden syrup)</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">10-12 cup bundt pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Prepare your bundt pan by thoroughly greasing every crevice with butter, then dust with cocoa powder. Tap out any excess. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Sifting eliminates lumps and aerates the dry ingredients, leading to a more tender crumb. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth, about 1 minute. Gradually add the sugar and beat on medium-high speed until the mixture is pale and fluffy, about 4-5 minutes. This extended creaming creates air pockets that help the cake rise and gives it a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The mixture may look slightly curdled at this point - that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk and coffee, beginning and ending with the dry ingredients (dry-liquid-dry-liquid-dry). Mix just until combined after each addition. Be careful not to overmix, which can develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cake to cool in the pan for exactly 10 minutes - this timing is crucial. If removed too soon, the cake may break; too late, and it might stick. Place a wire rack over the pan and carefully invert. If the cake doesn't release immediately, tap the pan firmly a few times. Let the cake cool completely on the rack before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the glaze, place the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the cream, espresso powder, butter, corn syrup, and salt over medium heat until it just begins to simmer. Immediately pour over the chocolate and let sit for 2 minutes, then whisk until smooth and glossy. Allow the glaze to cool for about 5-10 minutes, stirring occasionally, until it reaches a pourable but thick consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Pour the glaze evenly over the top, allowing it to flow naturally down the sides. For the most professional finish, pour the glaze at the crown of the bundt and let gravity do the work. Transfer the cake to a serving plate once the glaze has set slightly, about 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the glaze to set completely before slicing, about 1 hour at room temperature. Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>