This rich and moist mocha bundt cake is infused with coffee liqueur and topped with a luscious chocolate glaze, making it a perfect dessert for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cake inside for even baking.
Grease a 12-cup bundt pan thoroughly with butter or non-stick spray.
Dust the greased pan with a light coating of cocoa powder to prevent sticking and enhance the chocolate flavor.
In a large mixing bowl, combine the sour cream, coffee liqueur, eggs, pudding mix, and cake mix.
Mix on low speed initially to avoid splattering, then increase to medium speed for a smooth batter.
Pour the batter evenly into the prepared bundt pan.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent baking temperature.
Allow the cake to cool in the pan for 15 minutes before inverting onto a cooling rack.
Run a knife around the edges of the pan to help release the cake smoothly.
In a small bowl, whisk together the powdered sugar, cocoa powder, and milk until smooth.
Adjust the consistency of the glaze by adding more milk for a thinner glaze or more sugar for a thicker one.
Drizzle the glaze over the cooled cake.
Place the cake on a plate or tray to catch any excess glaze for easy cleanup.
Slice and serve the cake, enjoying its rich and moist texture.
Pair with a cup of coffee or tea for a delightful treat.
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