Intense and moist, I think these are the two words that describe this coffee and chocolate bundt cake , whose recipe has been tested and revised to bring you a very tender and moist cake, full of flavor and ideal to start the day or accompany afternoon coffee time.

If you have never tried to make a coffee cake, I certainly encourage you to start with this recipe . Despite incorporating a small amount of its star ingredients, you can enjoy their intensity with each bite.

75 years of Nordic Ware

Nordic Ware celebrates 75 years and does it in style! As the beginning of the celebration of its 75 years of history, the specialist brand in bundt molds has launched two new, most precious moulds, which combine the forms of its tradition (in its lines we cannot stop thinking of its popular Heritage mould). , but adapting to the most modern and timeless lines.

This new mold has been called Braided (braided mold), and its shape reminds us of the braid, symbolizing union and strength, two values ​​that have undoubtedly been part of the brand in order to reach those 75 years of history.

The new Braided design is available in two formats, in a traditional 12-cup capacity bundt format (it's a large bundt pan), or in an individual cupcake format, which you can see as the Braided Bundlelette .

To launch the mold, we bring you an intense recipe that combines two great lovers, coffee and chocolate. You sure don't want to miss out on this Chocolate Coffee Bundt Cake .

Chocolate bundt cake recipe in Braided mold


For the cake:

  • 130 ml of freshly brewed coffee
  • 50 g + 230 g unsalted butter, softened
  • 1 teaspoon salt
  • 90 g couverture chocolate
  • 230g white sugar
  • 4 XL eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 310 g pastry flour
  • 200ml whole milk

    For the chocolate ganache:

    • 2/3 cup chopped bittersweet or semisweet chocolate (150 g)
    • 1/3 cup of cooking cream


    1. Preheat the oven to 180 °C.
    2. Prepare the Bundt Braided Nordic Ware mold with release spray , help yourself with a pastry brush to evenly cover the entire interior of the mold.
    3. In a saucepan, add the coffee, the 50 g of butter and the chocolate, and heat it over low heat, stirring until the butter melts and all the ingredients are integrated, obtaining a thick dark-colored liquid. Stir so that nothing sticks and stop the heat when ready. Let it lose heat.
    4. In the KitchenAid mixer , mix the rest of the butter (the 230 gr to softened point) with the sugar, at speed 4 and the balloon accessory, until obtaining a light and airy mixture.
    5. Add the vanilla, continuing to mix.
    6. Add the eggs, beating each one slightly before adding. Add them one by one, and don't add one before the previous one has been integrated. Do not stop beating at any time.
    7. With the help of the KitchenAid sieve , add the flour, yeast, salt and baking soda to the mixture. The sieve adds it progressively. Meanwhile, go adding the milk too. If you do not have the sieve accessory, add the flour little by little, alternating with the addition of milk, until everything has been incorporated and until you obtain a homogeneous mass.
    8. Finally, add the chocolate and coffee to the mixture, which will have cooled. Mix until homogeneous.
    9. Pour the batter into the prepared pan. Gently tap the pan against the counter to help expel the air from the dough (after a few taps, you will notice some bubbles on the surface of the dough).
    10. Bake for 50-55 minutes or until the Nordic Ware thermometer indicates that it is done.
    11. When the cake is baked, let the pan cool 10 minutes before inverting it onto the cooling rack. This rest is important because it is a very tender cake and otherwise it will break. After demolding it, likewise, wait to manipulate it or it will break.

    For the chocolate ganache:

    1. Heat the cooking cream in a small saucepan, until it starts to bubble slightly. At this point, pour the hot cream over the chocolate in a glass bowl or other heat-resistant container. Let stand for 5 minutes and then beat until smooth. Pour the ganache over the cake when it has completely cooled and serve.


    • This cake, without topping, is really delicious too. Just make it and sprinkle icing sugar on top.
    • Due to its coffee and chocolate flavor, if you serve it with whipped cream, it is a truly winning combination.
    • You can apply some nuts, such as almonds or chopped hazelnuts on top, they also combine wonderfully.
    • We have used the new Nordic Ware pan but you can use other 12-cup brand pans - that is important, because with the amounts in this recipe you get a large cake.
    Molde braided - Cocoa and coffee bundt cake recipe
    Important Note: The recipe was inspired by an original Nordic Ware recipe, which was adapted for a moister, fluffier result. The result has been this hyper tender cake, which I highly recommend you try. Here is a sample of the tests and tests, it has been luxurious and has made young and old fall in love at home!


    Maria C. said:

    Madre mía, Claudia,

    Tenías razón, ¡qué riquísimo bundt sale!!! Queda ya en mis favoritos! Gracias por la receta!

    Un saludo,
    Maria Carmen F.

    Claudia said:

    Hola Lola y Isabel, ya está toda la receta adaptada a gramos. Un saludo!!

    lola said:

    La taza a cuantos gramos equivale?

    Una Casa con Vistas said:

    Que buena pinta tiene

    Claudia said:

    Hola Isabel, disculpa si no sale bien expresado… es una taza más un cuarto. Gracias!!

    Isabel said:

    Cuando pones 1 ¼ es una taza más ¼ o es ¼ ?

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