Chocolate Coffee Mocha Bundt Cake with Cream Cheese Frosting

Method

1. Preheat the oven to 350°F. Butter a 6-cup Bundt pan or an 8x2-inch round cake pan, then dust with cocoa powder, tapping out the excess. If using a round pan, line the bottom with parchment paper, then butter and dust again.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and free of lumps.
3. In a separate bowl, whisk together the buttermilk, melted coconut oil, egg, and vanilla until smooth. With the mixer on low speed, slowly pour the wet ingredients into the dry, mixing until just combined. Then, still on low, pour in the hot coffee and mix gently until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pan. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and place the pan on a wire rack. Let the cake cool in the pan for 30 minutes, then carefully invert onto a serving plate.
5. For the frosting: In a large bowl, beat the cream cheese and butter together on medium speed until light and fluffy.
6. In a small bowl, stir together the brewed coffee, espresso powder, and vanilla extract until the espresso dissolves. Add this mixture to the cream cheese mixture and beat until combined. In another bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, gradually add the dry ingredients to the cream cheese mixture, mixing until smooth. Adjust consistency with a little more coffee or powdered sugar if needed.
7. Spread the frosting over the completely cooled cake. Immediately sprinkle with the chopped chocolate-covered espresso beans. Serve and enjoy!