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Easy and Delish

Easy and Healthy Recipes from a Brazilian Chef

Drunken Mocha Cake with Banana Foster Topping

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What a beautiful day!!!  Ideal for savoring the scrumptious Drunken Mocha Cake with Banana Foster Topping that I have for you today.   Wouldn’t you agree?!  😉

This drunken mocha cake also represents our contribution for the month of August to the Chocolate Party hosted by Roxana’s Home Baking.  Our secret ingredient this time is coffee!!!  Our drunken mocha cake, made from the combination of chocolate and coffee, is EXTREMELY moist, rich, and just as delicious as our previous Chocolate Party treats: Chocolate-Strawberry Slump, White Chocolate-Cherry Pie Bars, and Chocolate Pudding ice Cream Pie.

I called this mocha cake drunken not only because the batter contains alcohol, but also because it’s so moist that it looks like it has been soaked in some.  But don’t worry!!!  This drunken mocha cake can still be consumed by children since all alcohol content evaporates during the baking process.  I intend to devour my drunken mocha cake with a good scoop of coffee ice cream …. although a cup of coffee or tea would pair great with this exciting drunken mocha cake as well.  How about you?  Any thoughts?

Drunken Mocha Cake With Banana Foster Topping -- Extremely Moist and Sassy!!!

Have a stupendous week eating our drunken mocha cake!!!  And take a look also at the other recipes below prepared by my fellow bloggers.  They are all to die for…

xx

Drunken Mocha Cake with Banana Foster Topping

Yield: 1 (10 in) cake

Segment: From My Table To Yours/ Chocolate Party

Drunken Mocha Cake with Banana Foster Topping -- Extremely Moist and Sassy!!!!

Ingredients:

For the Cake:

1 (1 lb 0.5 oz) devil’s food cake mix (I used Duncan Hines mix)
1 (3 oz) instant chocolate pudding mix (I used Jello pudding)
3/4 cup sugar
1 cup plain yogurt
3 large eggs, at room temperature
1/3 cup oil
1 cup brewed coffee, cooled
1 tablespoon coffee cream liqueur or dark rum
1 cup mini semisweet chocolate chips

For the Banana Foster Topping:

2 teaspoons ground cinnamon
1 tablespoon granulated sugar
3 tablespoons unsalted butter (1-1/2 ounces)
1 cup light brown sugar
5 ripe yet firm medium bananas, sliced
1/2 cup dark rum
1 tablespoon pure vanilla extract

Directions:
  1. Preheat oven to 350°F. Grease a 10-inch bundt pan and set aside.
  2. In a mixing bowl, combine both the cake and pudding mix, sugar, yogurt, eggs, oil, cooled coffee, and coffee liqueur or rum. Beat on low speed for 30 seconds and then beat for 2 minutes on medium.  Stir in the chocolate chips by hand and pour the batter into the prepared bundt pan.  Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.  Transfer pan to a rack and let cool completely.  Run a knife gently around the edges if necessary.  Place a plate over the top of the cake and flip the cake over.
  3. Prepare the banana foster topping :

    In a small bowl, combine the cinnamon and sugar, mix thoroughly, and reserve. In a  large skillet, combine the butter and brown sugar; then, place the pan over medium heat.  Stir with a wooden spoon until the sugar melts completely and the mixture caramelizes to a creamy, rich brown color.  This process requires approximately 4-5 minutes. Then, add the sliced bananas to the skillet  and cook for approximately 1 minute, stirring gently every now and then.  Remove pan from the heat, pour rum into the pan, return pan to the heat, and carefully ignite with a long match, or just tilt the skillet to ignite.  Note: Never pour the alcohol straight from the bottle if the pan is on the stove; any splash-back can ignite, and the flame can travel into the bottle. Finally, scatter the cinnamon-sugar mixture directly over the flame.  As the flames die,  stir gently to combine all the ingredients.  Stir in the the vanilla extract.  Use the warm Bananas Foster as a topping for the unmolded drunken mocha cake.  Serve mocha cake with a cup of coffee or tea, or with a scoop of coffee ice cream.  Enjoy!

Note: This cake batter recipe was adapted from Inside BruCrew Life.

 

 

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** A huge thanks to my daughter, Hannah, who helped me take these pictures.  You are a great photography assistant, my love!!!

 

Roxana's Chocolate Party

How to participate (the rules):
1.) Blog about your chocolate treat.  Your recipe must include the two ingredients we choose.  It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month.  Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.

-have fun!!!

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Reader Interactions

Comments

  7. Yay! Even an exquisite chef uses time-saving cake mixes sometimes. Your creation is gorgeous, Denise. Kids of all ages would be thrilled to bite into a volcano cake spilling over with scrumptiousness =) Coffee ice cream would be a lovely addition.

    Reply

    • Sure! Adding the right ingredients, make any cake made from cake mix taste like made from scratch. This cake was so moist and delicious that almost 2/3 of the cake was eaten in one single afternoon. 🙂

      Reply

  10. Oh my gosh, Denise! This looks AMAZING! I just love this type of cake! And the bananas are such a surprising twist Coffee, chocolate and bananas…….is it wrong that I want this for breakfast tomorrow! Your pictures are so inviting, too! : )

    Reply

  16. I loved this drunken cake. i wanted to give my husband a surprise, so I tried this cake yesterday. It tasted awesome! It was so moist and full of flavour!! This recipe is a keeper!

    Reply

  17. Denise, que delicia de bolo…quando vi “drunken” ja gostei…chocolate e banana foster combinacao otima.
    Have a lovely week my dear 😀

    Reply

  23. what a chocolaty treat…cake looks perfectly moist and tender…just melts in one’s mouth…yummmm
    gorgeuos dessert 🙂

    Reply

  29. i decided to use this recipe for a birthday cake and made it a two layer style with a caramel pecan filling and Kahlua cream cheese frosting. the cake was so moist and full of rich chocolate flavor! The pudding and yogurt really helped enhance the cake by making it more moist and the only thing i would change is to make my coffee stronger next time before adding it in. being in a family of non cake-crazy people, one of my family members told me it was the best chocolate cake they ever had and went back for seconds! i will definitely make this again, thanks for a great recipe!

    Reply

    • Thanks a lot, Saphire! I am happy to know that you and your family enjoyed this cake so much to the point of making it again. If you are a coffee lover, you definitely should use a stronger one because the chocolate flavor is the one that reigns in this recipe. My family and I also love this cake a lot because its rich flavor and especially its moistness. Thanks for stopping by. Wishing you a great day!

      Reply

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