SunButter Mocha Bundt Cake
This incredibly delicious SunButter Mocha Bundt Cake is truly what a coffee lover’s dreams are made of! The decadently fudgy mocha bundt cake features a nice helping of natural SunButter in the batter, adding a perfect nutty touch that pairs beautifully with all the mocha flavour! This mocha bundt cake is finished with a Bailey’s liqueur glaze for that perfect finishing touch!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake and SunButter Banana Layer Cake if you’re interested in more SunButter recipes!
How to make the SunButter Mocha Bundt Cake
1. Combine wet ingredients: Add the eggs, sugar, vanilla, sour cream, SunButter and oil, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
2. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, baking soda, and salt.
3. Bloom the cocoa: Add the sifted cocoa powder and instant coffee to the hot water. Mix until smooth, and then add to the wet mixture from above.
4. Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until smooth. Try not to overmix though!
5. Add to pan & bake: Pour the mocha cake batter into a prepared bundt pan, then place into the oven to bake! When done, allow the mocha cake to cool completely before topping with bailey’s glaze!
WHY DO YOU HAVE TO ‘BLOOM’ COCOA for the Mocha Bundt Cake?
You’ll notice in the recipe instructions that you have to add the cocoa powder to hot coffee before adding it to the batter. This is known as ‘blooming’ that cocoa. The reasoning behind this process is that the hot liquid dissolves flavor particles within the cocoa powder, making the final product taste more chocolatey! While we’re at it, you may also be wondering why this SunButter Mocha Bundt Cake recipe, as well as many other chocolate cake or cupcake recipes, are made with coffee. Again, the reasoning for this is because the coffee actually intensifies that chocolate flavor! Neat, huh?!
WHAT IS DUTCH PROCESSED COCOA?
This SunButter Mocha Bundt Cake recipe calls for Dutch processed cocoa as the cocoa powder. ‘What the heck is Dutch processed cocoa powder’, you ask? Dutch processed cocoa is created by alkalizing regular cocoa powder to bring it up to a pH of 7. This process sort of strips the acidic properties out of the cocoa powder, leaving it with a much more mild, less astringent taste. By removing the astringency, the flavor of chocolate is able to shine through more, creating the illusion that it tastes more chocolatey! Definitely what we want for a chocolate cake recipe!
Be warned, however, that regular cocoa powder and dutch-processed cocoa powder cannot always be used interchangeably. Recipes that include baking soda need an acid to activate the baking soda to induce rising. In many recipes this ingredient is cocoa powder (pH=5.3). Therefore, using Dutch processed cocoa powder, which has a neutral pH, wouldn’t activate the baking soda, and another acidic ingredient would be required. For example, in this chocolate cake recipe, that other acidic ingredient is sour cream (pH=4.5).
Get the Recipe: SunButter Mocha Bundt Cake
Ingredients
Mocha Bundt Cake
- 2 ½ cups (300g) All Purpose Flour,, measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Eggs
- 2 cups (400g) White Sugar
- 1 cup (240g) Full Fat Sour Cream
- 1/2 cup (109g) Vegetable Oil
- 1/4 cup (60g) Natural SunButter
- 2 tsp Vanilla
- 3/4 cup (75g) Dutch Processed Cocoa Powder, (regular cocoa can be used too)
- 4 tsp Instant Coffee
- 3/4 cup (180g) Hot Water
Bailey’s Glaze
- 2 cups (240g) Confectioners Sugar
- 2-3 tbsp Bailey’s Liqueur
Instructions
Mocha Bundt Cake
- Preheat oven to 350°F. Prepare a bundt pan with baking spray and parchment. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, sour cream, vegetable oil, SunButter and vanilla. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the cocoa powder, instant coffee and hot water. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared pan, and bake for 45 to 50 minutes or until an inserted toothpick comes out clean. Allow to cool completely before glazing.
Bailey’s Glaze
- Add all ingredients to a mixing bowl and whisk until smooth. The glaze should be very thick but still fluid.
- Pipe or pour glaze over cooled mocha bundt cake, allow to set completely before enjoying.
