Chocolate Espresso Bundt Cake
There is no mistaking that this espresso Bundt cake recipe 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.
What ingredients are in espresso Bundt cake?
- flour, salt, baking soda, espresso powder
- butter, unsweetened chocolate, brewed espresso
- sugar, eggs, vanilla, mini chocolate chips
Espresso packs a punch and in this cake recipe, espresso deepens the chocolate flavor. Espresso powder is mixed in with the dry ingredients. Brewed espresso is heated to help the butter and chocolate melt before adding the sugar, eggs, vanilla and mini chips.
How do you make the chocolate espresso glaze?
Bring on (more!) espresso! The easy glaze icing is made with brewed espresso, butter, sugars, and heavy cream. Now that is an inviting ingredient list!
Tips to baking the perfect chocolate Bundt cake
The key to many Bundt cakes is preparing the pan well so that the cake easily turns out of the cake pan. Often this step is done by greasing the pan with butter and or baking spray then dusting it with flour.
When baking a chocolate cake, don't use flour to dust your pan. Use cocoa powder. Cocoa powder coats the pan nicely and any excess will blend in with your baked cake.
Another tip is not to flip the cake out of the Bundt pan as soon as it finishes baking. Give your cake about 10 to 15 minutes to rest once it comes out of the oven. You'll notice a small sliver of space between the baked cake and the cake tin and there shouldn't be any need to go around the edges with a knife to loosen it.
Place a plate across the top of the Bundt cake tin and hold firmly. The pan will still be warm so wear an oven glove on the hand that is holding the pan. Flip the cake over in one quick motion.
Espresso Bundt cake recipe
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!
This recipe can make lovely mini chocolate espresso Bundt cakes too.
Here are more recipes you'll enjoy with coffee and chocolate flavors
Chocolate Espresso Bundt Cake
Deeply rich with chocolate flavor, this chocolate espresso bundt cake is improved with the addition of espresso powder. Chocolate and espresso are a perfect match!
Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons espresso (instant powder)
- ½ 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
- ½ 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
Instructions
Preheat oven to 350 degrees F. Prepare your Bundt pan: Spray the pan with baking spray and dust it with cocoa powder.
Combine the dry ingredients of flour, baking soda, espresso powder, and salt in a bowl. Sift them together. Set aside.
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.
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.
Pour the batter into your prepared pan and bake for 40-45 minutes. Let the cake cool completely (it will pull away from the sides of the pan), then invert it onto a plate.
For 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.
Notes
Make sure to use cocoa powder rather than flour to prepare your pans. 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.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 443Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 375mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 5g
This data is provided by Nutritionix and is an estimate only.
Pin this coffee chocolate cake with me!
Here are more Bundt Cakes you'll love!
Lemon Bundt Cake with Lemon Curd Filling
Ginger Pear Bundt Cake
Candy Corn Bundt Cakes
Holly Baker started the food blog, A Baker's House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader's Digest, and She Knows.
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! 🙂
Thanks for organizing us again this month. The cakes all look wonderful!
I love a little coffee in chocolate creations. It just makes the chocolate taste more chocolaty. 🙂 And I love the chocolate chips in there, too. Gorgeous cake!
Thanks so much Anita, I really enjoyed your cake too!
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.
Yes, caramel would be great with coffee too. I get tongue-twisted just ordering it at Starbucks but I often pick the caramel macchiato. I now need to make a dessert to take like that!
Talk about an afternoon pick-me-up with the chocolate and espresso. It is a perfect slice of cake to enjoy with coffee. Yum!
Yes, this is great with coffee or even better with coffee ice cream! I wish I had thought of that earlier! Thanks, Renee, I'll enjoy it with coffee ice cream next time around.
Coffee and chocolate comprise some of the best stuff of life. Thank you for sharing the recipe, Holly.
P.s. I very much admire how artfully you placed the glaze on your cake.
Thanks! I am still thinking about the beautiful cakes with the green flowers that you made-- delicate and delicious!
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? 🙂
Yes, I thought of you with the bourbon-- it really would have added a moist and tasty twist to this cake. I sent the rest of the cake to work with my husband. I should have brought some to you!
I know, it was hard to leave out the bourbon and pecans but I'll make up for it in another dessert soon!
Espresso definitely adds another dimension to chocolate cakes, and keeps them really moist, too. Beautiful job!
Thanks, Carrie! I just made another coffee/chocolate dessert today and am hoping it is a hit for the Super Bowl tomorrow.
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!
Thanks, Alice, it is a nice combination and one I hope to repeat again soon. First, though, I have a few other cakes to try out-- including your gorgeous bundt with strawberries!
Your cake is gorgeous, let alone the fabulousness of the chocolate and espresso combo! I want to grab my latte and head over for a slice right now! lol
Yes, bring on over your latte! Just what this cake needs!
Beautiful cake, Holly! I love the glaze and then the extra sprinkle of the mini chocolate chips. Yum!
Thanks, Stacy, this was a fun cake to make and even better to eat!
You can mix chocolate and espresso in anything for me and I'd eat it! This sounds awesome!
yes, I feel the same way! You simply can't go wrong with chocolate and coffee flavors.
Oh I really love the pairing of chocolate and espresso. That espresso adds such depth. This cake must have been so good! I also love that sprinkle of chocolate chips over the top. Great job!
Thanks, Kate! I couldn't resist more chocolate chips on top!
Espresso or coffee really amplifies the taste of the chocolate. Gorgeous looking cake!!
Thanks, Tara! I am not much of a coffee drinker but in desserts I love the flavor. With chocolate it is even better!
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....
I know, it is a lot of espresso! Mainly because the original recipe called for 1/2 cup of espresso and 1/2 cup of bourbon. either way it is delicious!
Mouthwatering!
I'll be making this soon.
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 !
The glaze remained fairly moist as I recall. Hope you enjoy it!
This looks absolutely delicious! Thank you for sharing!
This Recipe Sounds Amazing! How Important is it to use Instant Espresso? Do you think regular ground Espresso beans would work as well?
Thanks and warm greetings from Germany
Hi there! While I haven't tried it myself, here is a link to directions for making your own espresso powder. Let me know if you give it a try!
This is the first time making this cake and I don’t drink espresso so I was clueless about how much I would need. What I didn’t realize is just how much espresso goes into a cup of water.
16 Tablespoons for a cup! 4 Tablespoons in a 1/4 cup. I didn’t have enough espresso. The jar I had bought was 1.94oz. Not enough for your recipe.
So if you go to buy for any special for a recipe check the amounts! Lesson learned