Chocolate Espresso Bundt Cake

This Chocolate Espresso Bundt Cake is rich, chocolatey, and perfectly tender. It's a great dessert to make when you are craving chocolate.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Slices

Calories 369kcal

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.