Mexican Mocha Bundt Cake

Name: Mexican Mocha Bundt Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Mexican
Ingredients: 237 milliliters chocolate chips; 79 milliliters coffee flavored liqueur; 4 eggs; 517 grams package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor); 1 Tbsp ground cinnamon; 2 Tbsps instant espresso coffee granules, divided; 145 grams package instant vanilla pudding mix, divided; 237 milliliters milk; 118 milliliters vegetable oil

You can never have too many dessert recipes, so give Mexican Mocha Bundt Cake a try. One serving contains 498 calories, 7g of protein, and 18g of fat. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. A mixture of instant espresso coffee granules, chocolate chips, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Combine 1/2 package of vanilla pudding mix with 1 cup of milk in a bowl, and set aside.

Ingredients you will need

Instant Vanilla Pudding Mix

Milk

Equipment you will use

Bowl

Place 1/2 package of vanilla pudding mix, cake mix, vegetable oil, eggs, 1 cup of milk, cinnamon, coffee liqueur, and 1 tablespoon instant coffee granules into a mixing bowl. Beat with an electric mixer on low until just combined, about 30 seconds, then beat on high for 2 minutes. Gently fold in the chocolate chips.

Ingredients you will need

Instant Coffee

Instant Vanilla Pudding Mix

Chocolate Chips

Coffee Liqueur

Vegetable Oil

Cake Mix

Cinnamon

Egg

Milk

Equipment you will use

Hand Mixer

Mixing Bowl

Pour half the batter into the prepared cake pan. Spoon the vanilla pudding in an even layer over the top of the batter, sprinkle with 1/2 tablespoon of instant coffee granules, and cover with the rest of the batter.

Ingredients you will need

Instant Coffee

Vanilla

Equipment you will use

Cake Form

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Equipment you will use

Toothpicks

Oven

Let the cake cool in the pan for 5 minutes, and invert onto a plate. Cool for 5 more minutes, and dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

chocolate chips 79milliliters

coffee flavored liqueur 4

eggs 517grams

package chocolate cake mix (such as Pillsbury® Moist Supreme® Dark Chocolate flavor)1Tbsp

ground cinnamon 2Tbsps

instant espresso coffee granules, divided 145grams

package instant vanilla pudding mix, divided 237milliliters

milk 118milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.