Sour Cream-Mocha Bundt Cake
INGREDIENTS
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This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist texture and enhances taste.
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PREP: 35 MINS TOTAL TIME: 3 HOURS 50 MINS SERVINGS: 16
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INGREDIENTS
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FILLING
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1 tablespoon Dutch-process cocoa powder
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1 tablespoon instant espresso powder
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2 tablespoons granulated sugar
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CAKE
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3 sticks plus 2 tablespoons unsalted butter, room temperature
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1/2 cup plus 1 tablespoon Dutch-process cocoa powder
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3 1/4 cups all-purpose flour
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1 1/2 teaspoons coarse salt
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3/4 teaspoon baking soda
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1 1/2 teaspoons baking powder
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1 cup brewed espresso or very strong coffee
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1 tablespoon instant espresso powder
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1 cup sour cream
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2 1/2 cups granulated sugar
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4 large eggs, room temperature
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1 cup (5 ounces) very finely chopped bittersweet chocolate (61 percent cacao)
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Confectioners' sugar, for dusting
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Lightly whipped cream, for serving
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Candied Lemon Zest, for serving (optional)
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