Steps to Prepare Mocha Chocolate Icebox Cake Barefoot Contessa

Mocha Bundt Cake

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, kahlúa, cocoa powder, espresso powder, and vanilla.

Recipe Summary Mocha Bundt Cake

An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.

Ingredients | Mocha Chocolate Icebox Cake Barefoot Contessa

¾ cup unsalted butter, softened

2 cups white sugar

¾ cup unsweetened cocoa powder

4 egg yolks

1 teaspoon baking soda

2 tablespoons cold water

½ cup strong brewed coffee

1 cup coffee flavored liqueur, divided

2 tablespoons vanilla extract

1 ⅓ cups all-purpose flour

4 egg whites

1 cup confectioners' sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.

Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.

To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

Info | Mocha Chocolate Icebox Cake Barefoot Contessa

prep: 45 mins cook: 1 hr total: 1 hr 45 mins Servings: 14 Yield: 1 - 10 inch Bundt pan

TAG : Mocha Bundt Cake

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Coffee Liqueur,

Images of Mocha Chocolate Icebox Cake Barefoot Contessa

Mocha Chocolate Icebox Cake Barefoot Contessa / In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, kahlúa, cocoa powder, espresso powder, and vanilla.