Food, Sweet Stuff!

Mocha Bundt Cake with Java Icing – recipe

This Sunday potluck recipe was calling out to me a few weeks ago after the “coffee” ingredient caught my eye.  Normally I’m on here posting Keto recipes but occasionally I post non-keto recipes too.  As a baker and foodie, this blog will always contain a mix of many different recipes, whether diet-based or not.  Ya never know what you’re gonna get with me!

I obtained the original recipe from Neighbor Food Blog and after a bit of tweaking (simply for my lack of ingredients and taste at that moment), I modified the chocolate bundt cake and made a simple coffee icing.

And would you believe that after baking this thing, the church carry-in was canceled due to weather?  This thing sat on my counter staring at me and tempting all the children.  Yep, that happens.  And when it downs the kids rejoice and the adults claim it an official “cheat eat” day.  It lasted less than 24 hours in our house.

P.S.  In case you were wondering, the cake itself doesn’t taste much like coffee.  It’s the icing that contains all that flavor.  You can skip the icing or use a regular icing if you’d like to opt out of the coffee taste.

Mocha Bundt Cake with Java Icing

Servings: 12

Mocha Bundt Cake with Java Icing


  • Cake ingredients:
  • 1 cup brewed coffee
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups sugar
  • 1 teaspoons salt
  • 2 1/2 teaspoons baking soda
  • 3 large eggs
  • 1 1/3 cups milk (preferably whole, but I used 2%)
  • 1 cup plus 2 Tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • *
  • Icing Ingredients:
  • 1/2 cup of chocolate chips
  • 3 cups powdered sugar
  • 1/4 cup brewed coffee, cooled


  1. Grease & flour bundt pan. Preheat the oven to 350 degrees.
  2. Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
  3. In a separate bowl, beat sugar, salt, baking soda, and eggs on low speed for about 1 minute.
  4. Add milk, oil, and vanilla and beat for another minute or so.
  5. Add flour to sugar mixture and beat on medium speed.
  6. Finally, add the cooled cocoa/coffee mixture and beat until thoroughly mixed.
  7. Pour into the greased pan and bake for about 1 hour (or until set is set).
  8. Let the cake cool completely before inverting onto serving tray.
  9. For the icing: Melt chocolate chips in a glass dish in the microwave.
  10. Add the coffee and mix well.
  11. Add 1 cup of powdered sugar at a time until all cups are well blending and there are not lumps. Add more or less powdered sugar as you prefer, less for a thinner icing or more for a thicker icing.
  12. Ice cooled cake and serve.

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