Chocolate Espresso Bundt Cake
This Chocolate Espresso Bundt Cake is a rich and decadent dessert perfect for any occasion. Made with both chocolate and espresso, it has a deep, bold flavor that will satisfy any chocolate lover’s cravings.
Have you ever added some espresso to your favorite chocolate desserts? The coffee adds a depth of flavor that takes the chocolate to a whole new level. And if you’re a coffee lover like us, you’ll love this espresso cake recipe.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store to make it.
- It’s perfect for any occasion from birthdays to holidays to any day of the week.
- The rich chocolate flavor will make all the chocolate lovers in your life happy.
🛒Ingredients
This is a list of the ingredients ta you need to make this espresso bundt cake. Pick up these ingredients on your next trip so that you can enjoy this sweet treat.
- flour
- espresso powder
- salt
- baking powder
- baking soda
- sugar
- brown sugar
- butter
- eggs
- vanilla extract
- sour cream
- freshly brewed espresso
- mini chocolate chips
For the chocolate/coffee glaze:
- chocolate chips
- powdered sugar
- vanilla extract
- freshly brewed espresso
See the recipe card below for quantities.
🔪 How to Make Chocolate Espresso Bundt Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Combine the dry ingredients in a large bowl.
Then in a large bowl cream the butter and sugar until fluffy. Then add the eggs one at a time, and vanilla then mix.
Finish the batter by adding the flour and sour cream in small batches.
Pour in the espresso and mini chocolate chips. Mix until combined.
Bake the bundt cake in a 350 degree preheated oven for 40 – 45 minutes. Then cool.
Make the glaze and pour the espresso glaze on top of the cooled cake. Allow the glaze to harden before serving.
🥄 Equipment
Here is a quick list of the equipment that you will need to make this recipe:
- 10 cup bundt cake pan
- mixing bowls
- electric mixer
- rubber spatula
- microwave-safe bowl
🥫 Storage
Storage – Store leftover chocolate bundt cake in an airtight container like a cake plate at room temperature for up to three days.
Freezing – You can also freeze individual slices of this cake wrapped in plastic wrap and placed into a storage bag, for up to three months. Thaw on the counter at room temperature for a couple of hours before enjoying.
Serve With
You can serve a slice of this chocolate bundt cake with a glass of milk, a cup of your favorite coffee, or with a meal like this Bacon Wrapped Stuffed Pork Tenderloin with a side of Creamy Broccoli Bake.
💭 Tips
Here are a few tips that you can use to ensure that this bundt cake turns out perfectly for you when you make it.
- Make sure that you use room-temperature ingredients so that you get a smooth cake batter.
- Either spray your cake pan with baking spray or grease and flour it, to keep the cake from sticking.
- We like to fill the cake to remove it from the pan while it’s still warm, this helps to prevent it from sticking.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You know that a cake is finished baking when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
🍽 More Coffee Recipes
Do you enjoy coffee? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Espresso Bundt Cake
Equipment
- 10 cup bundt cake pan
- mixing bowls
- Electric mixer
- Rubber spatula
- Microwave Safe Bowl
Ingredients
- 2 cup flour
- 2 tablespoons espresso powder
- ½ teaspoon salt
- 1 ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup sugar
- ½ cup brown sugar
- ⅔ cup butter room temperature
- 3 eggs
- 2 teaspoon vanilla extract
- 1 ¼ cups sour cream
- ¼ cup freshly brewed espresso
- 1 cup mini chocolate chips
For the chocolate/coffee glaze:
- 3 tablespoons chocolate chips
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons freshly brewed espresso
Instructions
- Preheat the oven to 350 degrees. Spray a 10 cup capacity bundt pan thoroughly with baking spray containing flour!
- Whisk together the flour, espresso powder, salt, baking powder and baking soda and set aside.
- In a large bowl, cream the sugars and butter together until they are light and fluffy.
- Add in the eggs, one at a time, stopping to thoroughly make sure each egg is mixed in before adding the next one. Add in the vanilla and mix.
- Add about half of the flour mixture and mix to combine.
- Add in all of the sour cream and mix.
- Add in the remaining flour and mix.
- Add in the brewed espresso and mix until everything is well combined.
- Stir in the mini chocolate chips with a spatula, scraping the sides and bottom to make sure everything is incorporated.
- Pour into a bundt pan and place in the oven to bake for 40-45 minutes, or when a knife/skewer comes out clean. Remove and let settle in the pan for about 10 minutes before turning it out on a cooling rack to thoroughly cool before adding the glaze.
- To make the glaze, melt the chocolate in a microwave safe bowl, add the powdered sugar and vanilla and about half of the brewed espresso and whisk until smooth.
- Mix in espresso bit by bit until you can drizzle the frosting easily.
- Spoon over the top of the cooled cake and let run down the sides.
