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
- 2 1/2 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: 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.
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.
Serving Size:1 slice
Amount Per Serving:Calories: 443 Total Fat: 26g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 95mg Sodium: 375mg Carbohydrates: 48g Fiber: 3g Sugar: 32g Protein: 5g
Here’s what the #BundtAMonth bakers created this month: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 Bundt cakes are popular at my house- I love that the cake needs only a simple glaze to make it shine. So much easier than getting a layered cake just right. Here are some other Bundt cakes that we’ve enjoyed: Lemon Bundt Cake with Lemon Curd Filling Ginger Pear Bundt Cake Candy Corn Bundt Cakes