Ombré Mocha Bundt Cake

Cake:

• 1 1/2 cups butter, softened
• 2 1/2 cups sugar
• 5 eggs
• 1 cup sour cream
• 21/2 teaspoons vanilla extract
• 3 3/4 cups plus 1 tablespoon flour, divided
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons cocoa powder

For the Dalgona Coffee:

• 1/4 cup instant coffee
• 1/4 cup sugar
• 1/4 cup boiling water
• FOR THE GLAZE:
• 1 1/2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

To Garnish:

• Chocolate shavings
• Chocolate covered espresso beans

Recipe and image by Feedfeed

Preheat the oven to 325° F and prepare Brilliance Bundt pan by spraying with baking spray and using a pastry brush to evenly coat the details of the pan. In a mixing bowl, cream together the butter and sugar. Once smooth, mix in the eggs one at a time, followed by the sour cream and vanilla. Mix until completely smooth.

In a separate bowl, combine the 3 3/4 cups flour, baking powder, and salt, whisking until combined. Before combining the wet and dry ingredients, pour your instant coffee, sugar, and boiling water into a mixing bowl and whip until soft peaks form.
Create a well in the flour mixture and pour in the wet ingredients, mixing until combined. Separate the batter into three bowls (it should come out to about 2 ½ cups per bowl).

Add half of the whipped coffee and the remaining tablespoon of flour into one of the bowls of batter and mix until combined. To the remaining whipped coffee whisk in the cocoa until it’s a fudgy consistency. Add the cocoa-coffee mixture to one of the remaining bowls of batter and mix until combined. One of the bowls of batter will remain vanilla flavored.

Scoop the vanilla batter into the prepared Bundt pan and smooth it into one even layer with a spoon or offset spatula. Repeat with the coffee mixture and then the cocoa mixture. Bake the cake at 325° F for 60-70 minutes or until a toothpick inserted to the center of the cake comes out clean. Cool the cake for 10 minutes in the Bundt pan and then invert onto a cooling rack, removing the pan once it’s cool to touch.

While the cake cools, make the glaze by whisking together the powdered sugar, heavy cream, vanilla, and salt until completely smooth. Pour the glaze over the cooled cake and top with chocolate shavings and chocolate covered espresso beans.