A warm, super moist bundt cake with a rich chocolate icing is the perfect treat to have on hand anytime. Top with whipped cream and fresh berries for an elegant dessert or snack to have with your afternoon coffee or tea.
This cake is extra special for a birthday or just for that chocoholic in your life. I almost always use a bit of coffee or espresso when baking with chocolate. Coffee notes bring out the chocolate and elevate the flavor. Pour the rich ganache over the cake and top with a little extra or whipped cream. I love serving this with fresh berries on the side.Jump to Recipe
This recipe calls for coffee or espresso. I almost always save my leftover morning coffee and keep a jar in the fridge. It’s delicious for making “pick me up mocha smoothies” in the afternoon or for when I need coffee for baking. Keep instant espresso powder in your pantry- perfect for this recipe.
This is a perfect cake for a beginner baker. There is just measuring and flouring the pan to contend with. It’s really almost fool proof. Be certain to let the cake cool before trying to release it from the pan. Rushing will cause the cake to tear.
Double Chocolate Espresso Bundt CakeCourse: DessertDifficulty: Easy
2 cups All Purpose Flour
2 cups sugar
1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp fine sea salt
1 cup brewed espresso or coffee
16 TBSP (OR 1 cup- 2 sticks) unsalted butter, softened
3/4 cup unsweetened Cocoa powder, Dutch Process preferred
2 tsp vanilla extract
3 large eggs
1/2 cup sour cream or Greek full fat yogurt
- For the icing
4 oz bittersweet or semi-sweet chocolate, chopped into small pieces
1/2 cup heavy cream
- For the pan
- Pre-heat oven to 350 degrees. Spray a 10-12 cup bundt pan generously with cooking spray. Coat the pan with 1 TBSP of flour and 1 TBSP of coca powder. Shake to remove excess. Set aside. The cocoa powder will keep your bundt cake from having white splotches from dusting with flour alone.
- Place the butter, coffee and cocoa powder in a microwave proof bowl. Heat until the butter has melted. Whisk until smooth to combine. Let rest for 5-10 minutes.
- Combine the sugar, baking powder, baking soda, salt and flour in a large bowl. Whisk well to remove any lumps.
- Spoon the cooled butter & chocolate mixture into the flour mixture. Mix well. Then add in the eggs, vanilla and finally the sour cream or yogurt. Whisk until well combined, but do not over-mix or you will have a tough cake.
- Pour into the prepared bundt pan. Bake at 350 for 55 minutes or until a long toothpick or skewer inserted in the center of the cake comes out clean.
- Le the cake rest on a wire rack for 5-10 minutes. Invert and the cake will release. Let cool completely before icing on the wire rack.
- For the Icing
- Place chocolate in a heat proof bowl. Heat the heavy cream until just steaming in a small saucepan on the stove. Pour the hot cream over the chocolate. Let rest for 1-2 minutes, then whisk until smooth. Pour chocolate over cake and let set at least 10 minutes before serving.
- Plan to use all room temperature ingredients. It helps the cake to rise.
- If chocolate in icing does not melt completely, you can microwave for 20 second intervals, stirring in between.
- You can freeze this cake after it cools completely. Wrap in two layers of plastic wrap. Defrost for 5 hours at room temperature. Ice the cake once completely defrosted.
- You an also serve this cake with whipped heavy cream. Do not sweeten. The cake is sweet enough on it’s own.
- If you do not have sour cream or yogurt, you can use buttermilk.