Chocolate Espresso Bundt Cake #BundtAMonth

If you are looking for chocolate goodness in a cake, you have found it here! The theme this month for #BundtAMonth is CHOCOLATE. Join along and share your chocolate Bundt creation. If you need inspiration, check out the links below for my Bundt-baking friends.

There is no mistaking that my cake is all about chocolate. The 6 ounces of unsweetened chocolate gives it the easily recognizable chocolate color and mini chocolate chips hide throughout the cake, but it’s the addition of espresso which deepens the chocolate flavor and makes a wonderful cake. I first baked with coffee and chocolate in these oatmeal fudge bars and when I came across a recipe for Mississippi Mud Cake in a Bundt form in Lauren Chattman’s book, Cake Keeper Cakes, I knew I had found my starting point for this chocolate creation.I adapted her recipe to exclude the bourbon and pecans so this cake is no longer Mississipii Mud Cake, but the base of the cakes are relatively the same. I am looking forward to baking my way through more recipes in this cookbook. Each one looks better than the last!

2 1/1 cups all purpose flour
2 teaspoons baking soda
2 teaspoons espresso (instant powder)
1/2 teaspoon salt
1 cup butter (2 sticks)
6 ounces unsweetened chocolate
1 cup brewed espresso
1 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 cup mini chocolate chips

For the Glaze:
6 Tablespoons butter
4 Tablespoons brown sugar
6 Tablespoons heavy cream
2 cups confectioners’ sugar
3 Tablespoons brewed espresso

Preheat oven to 350 degrees F. Prepare your Bundt pan: I sprayed the pan with baking spray then dusted it with cocoa powder. (I hadn’t tried cocoa powder before and love that on a dark cake, the excess cocoa powder blends into the cake whereas flour would stand out. Plus this cake flew out of the pan like a charm so I will use this method of preparation again.)

1. Combine the dry ingredients of flour, baking soda, espresso powder, and salt in a bowl. Sift them together. Set aside.

2. Melt the butter and chocolate with the brewed espresso in a small saucepan over medium heat. Gently whisk until melted and combined. Take off the heat and add the granulated sugar, continue to whisk until well mixed.

3.In another bowl whisk the eggs and vanilla. Slowly pour in the chocolate mixture and whisk to combine. Add the flour mixture and stir with a spoon until blended. Add the chocolate chips.

4. Pour the batter into your prepared pan and bake for 40-45 minutes. I let the cake cool completely (it will pull away from the sides of the pan), then I inverted it onto a plate.

The Glaze:
Melt the butter with the brown sugar and espresso. Add the cream and bring to a simmer. Remove from the heat and whisk in the confectioners’ sugar. Add more espresso if needed to thin out the glaze. Let it cool before pouring it over the cake.

We’d love for you to join us! Here are the details:

Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen


Here’s how you can be a part of Bundt-a-Month:– Simple rule: Use chocolate – and bake us a Bundt for February– Post it before February 28, 2013.– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)– Add your entry to the Linky tool below– Link back to our announcement posts. Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

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  1. says

    I love how you adapted the mississippi mud cake. chocolate and espresso is a timeless marriage of flavors! Can’t wait to give your recipe a try! Thanks for baking along, Holly! :)

  2. says

    I can only imagine how rich and chocolatey this cake tastes. I also love adding just a bit of coffee to caramel treats as well. It just adds a roundness of flavor like nothing else can.

  3. says

    There are two flavor pairings that I sometimes think I might overdo and chocolate with espresso is one of them; they are so complementary – although I think I would have kept the bourbon…everything is better with bourbon!

    Great looking cake Holly…bring me a slice? :)

  4. says

    Holly, what a gorgeous and perfectly baked chocolate bundt cake! I love it! Very beautiful! and I love your clear glass cake stand! If you can believe it, this week was the first time I’ve added coffee in my chocolate cake so now I can’t wait to try this recipe and use espresso (instant powder) and brewed! oh wow, I love this! The espresso + the chocolate must really really enhance the flavor. I seriously can’t wait to try this!

  5. says

    Wowsers 1 cup of espresso! That cake must pack a serious jolt! It is definitely gorgeous, and I love how dark it is from all the chocolate and espresso….

  6. Gastronomix says

    My word, it sounds delish, though I might keep the bourbon :) Quick question for you- does the glaze dry or does it remain moist/sticky ? Thanks in advance !

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