April’s Mocha Bundt Cake with Chocolate Sour Cream Glaze

by Donna Cain


Every once in a while you come across a recipe that is so delicious and so easy to make that you just can’t believe it! Our daughter April made this cake for our family when everyone was gathered for Christmas a few years back. She took extra care to get quality chocolate and the whole family was impressed and happy.


Antonio helping us harvest vegetables from our garden at Brewster by the Sea last summer.

We just had a fun gathering at the Captain Freeman to celebrate and to thank our handy man who is going home to Columbia this Saturday. Antonio has done extraordinary things for us over the past 6 years when we were renovating the Captain Freeman Inn. We are extremely grateful to him and will miss him dearly. At the same time we are happy that he will be home with family. When we were planning his going away dinner party the main course was easy as Antonio loves beef. So in our appreciation- we had the best…..Filet of beef with a mustard sauce and it was delicious! For the dessert I thought of April’s recipe, and it certainly made a hit. I made two cakes with cookies and chocolate covered strawberries, and we only have a few pieces left ( and all of the beef is gone:)

April's Mocha Bundt Cake with Chocolate Sour Cream Glaze
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
The coffee and chocolate in this recipe makes for a decadent and moist cake.
  • Cake:
  • 1¼ cup plus 1 Tablespoon brewed strong coffee
  • ¾ cup Dutch cocoa powder
  • 2¼ cups granulated sugar
  • 1¼ teaspoon salt
  • 2½ teaspoons baking soda
  • 2 whole eggs
  • 1 egg yolk
  • 1¼ cup plus 1 Tablespoon buttermilk
  • 1 cup plus 2 Tablespoon canola oil
  • 1½ teaspoon pure vanilla extract
  • 2½ cups plus 2 Tablespoons All Purpose flour
  • Glaze:
  • 4 ounces 70% dark chocolate, broken into pieces
  • ½ cup butter
  • 2 cups confectioners sugar
  • ⅓ cup sour cream, at room temperature
  • ¼ cup strong coffee, cooled
  • Strawberry Sauce:
  • 2 cups thawed strawberries
  • 3 teaspoons sugar
  1. To make the Cake:
  2. Place oven rack in the center of oven and preheat to 350. Butter and flour a 10 inch Bundt pan.
  3. To make the batter:
  4. put brewed coffee and cocoa in a small saucepan and bring to a boil, whisking constantly. Remove pan from heat and let it come to room temperature. In the bowl of a mixer, with the whisk attachment, mix sugar, salt, baking soda, eggs and yolk on slow speed for 1 minute. Add the buttermilk, oil and vanilla and mix on low for another minute. Add flour and mix on medium for 2 minutes. Add the cooled cocoa mixture and mix on medium for 3 more minutes. Don't forget to scrape down the sides after each addition. The batter will be kinda loose. Pour it into your prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake totally cool and then invert onto a cooling rack.
  5. To make the glaze:
  6. melt the butter in a small saucepan and remove to a bowl. In the same pan melt the chocolate over very low heat, stirring constantly. Pour chocolate into large mixing bowl. Whisk in the melted butter and sift in half the confectioners sugar. Add the sour cream and whisk to combine. Sift in the remaining sugar and whisk until smooth, thick and shiny. Add the coffee and whisk some more, so it's all glossy. If you find it too thick, thin with a tiny bit of milk. If too thin, add more confectionary sugar. Pour the glaze over your cake.
  7. For the Strawberry sauce:
  8. place 2 cups thawed strawberries in a food processor or blender. Process until smooth. Pour into a small saucepan. Add 3 teaspoons sugar and bring to a bowl, reduce and simmer 5 minutes. Cool, and serve with the cake.
Bon Appetit and enjoy!



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