> Bless Their Hearts Mom: Recipe Weekend: Chocolate Mocha Bundt Cake for Valentine's Day
Friday, February 12, 2016

Recipe Weekend: Chocolate Mocha Bundt Cake for Valentine's Day

Disclosure / Disclaimer: I received this recipe, free of charge,from Terra's Kitchen, for blog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

Are you ready for Sunday?

Oops, you forgot?

I've got a low-sugar recipe that is PERFECT for all your Valentine's!

valentines day gift button

 Terra's Kitchen's Mocha Bundt Cake is packed with love and flavor, not to mention it is also low in sugar! Something we can all love with the amount of sugar that is coming at us on the holiday!

A Valentine's Day (or any day) chocolate indulgence with half the guilt and twice the jolt. This decadent, delicious mix of chocolaty goodness, with a hint of coffee flavor, is the perfect ending to an amazing Valentine's Day dinner!

Chocolate Mocha Bundt Cake

Valentine's Day Recipe: Chocolate Mocha Bundt Cake

  • 2 cups cake flour, plus more for dusting
  • 2/3 cup high quality cocoa powder, plus more for dusting
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, plus more for greasing the pan, room temperature
  • 1 1/4 cups brown sugar
  • 4 large eggs, room temperature
  • 1 1/4 cups sour cream
  • 5 tablespoons cold brewed coffee (stronger coffee the better)
  • Butter Coffee Pour Over (recipe to follow)

    1. Preheat the oven to 350°F.
    2. Generously grease a Bundt pan with butter (we used a heart-shaped Bundt for Valentine's Day). Set aside.
    3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
    4. In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5 minutes). Add the eggs, one at a time, beating well and scraping down the bowl after each addition. Add the sour cream and coffee and mix until combined.
    5. Gradually add the dry JUST until incorporated.
    6. Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about 45-50 minutes).
    7. Remove the cake from the oven and pour Butter Coffee Pour Over (recipe below) mixture over the hot cake. Let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan onto a plate or cake stand. 
    8. Remove the pan and dust with cocoa powder or powdered sugar before serving.

      Butter Coffee Pour Over

      • 1/4 cup water
      • 1/4 cup brewed dark roast coffee (we use Zeke's Coffee)
      • 1/2 cup butter
      • 1/4 cup sugar
      1. Add ingredients to a small sauce pan over low heat, stirring until all the sugar has dissolved. Set aside and allow to cool slightly. Apply over cake as directed above.



  1. This sounds delicious, especially the pour over. I have a bundt pan but I think I need a heart shaped one.

  2. Wow, this sounds and looks so delicious. This would be so yummy having a slice of this with my morning coffee..


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