Description
A delightful chocolate coffee bundt cake topped with a creamy white chocolate glaze and extra mini chocolate chips.
Ingredients
Scale
- 1 (15 ounce) white cake mix
- 1 (3 ounce) box instant white chocolate pudding mix
- 4 large eggs
- 1/2 cup oil
- 1/2 cup sour cream
- 2 teaspoons coffee extract
- 1 cup strong brewed coffee, cooled
- 1 cup mini chocolate chips + extras
- 1/4 cup heavy cream
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick baking spray.
- Combine the cake mix, pudding, eggs, oil, coffee extract, sour cream, and cooled coffee and beat for 1 minute on low speed. Beat for 1-2 minutes on medium speed. Stir in the chocolate chips gently.
- Pour the batter into a greased pan. Bake for 50 minutes or until a toothpick comes out mostly clean.
- Cool 15 minutes in the pan before flipping out onto a plate. Cool completely.
- Place the heavy whipping cream and white chocolate chips in a heat-proof bowl. Microwave for 30-45 seconds, then stir until melted and creamy.
- Let cool for 10 minutes, then spoon onto the top of the cooled cake. Top with extra mini chocolate chips before the glaze sets. Let it set before serving.
Notes
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg