Glazed Mocha Chocolate Bundt

Espresso gives this chocolate bundt recipe a lively, tasty spin.


16 - 16 serving

Total Time

Prep Time

Cook Time


  • 1 (16.5 oz.) pkg. devil’s food cake mix
  • 3 eggs
  • 1/3 c. no-sugar-added applesauce
  • 1 tbsp. instant espresso powder
  • 2 c. grated zucchini squeezed dry
  • 1/2 c. unsweetened cocoa powder sifted
  • 1/4 c. sugar


Heat oven to 350°F. Coat 12-cup bundt pan with baking spray with flour. With mixer, beat first 4 ingredients and 1⁄2 cup water 2 min. Stir in zucchini. Pour into pan.

Bake 33−40 min. or until done. Cool 20 min. Transfer from pan to rack; cool. In pot over medium-low heat, simmer cocoa, sugar, and 1⁄2 cup water 5 min., whisking often. Let cool. Pour over cake. Garnish as desired.

Health bonus: Speed detox with coffee. This brew contains polyphenols that nourish and heal liver cells, boosting the organ’s ability to flush toxins by 29 percent.

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