Chocolate Espresso Bundt Cake

This Chocolate Espresso Bundt Cake is perfect for coffee lovers. You get all the goodness of the chocolate with the rich flavor of espresso. The sweetness of the chocolate finds a perfect balance in the espresso. If you are looking for espresso desserts, look no further. This gorgeous cake is something you will be proud to serve to your guests – with coffee of course!

Chocolate Espresso Bundt Cake

To make this Chocolate Espresso Bundt Cake, start by preheating the oven to 350 degrees.  Spray a bundt pan with cooking spray and set aside.

Cream the butter, sugar, brown sugar and baking powder until smooth in a stand mixer.

Beat in the cocoa powder until smooth. Add in eggs, one at a time and mix after each egg.

Next, beat in the sour cream, milk and espresso until the ingredients are combined. Gradually beat in the flour everything is combined and smooth.

Pour the batter into the bundt pan and place the pan into the oven to bake for 55-60 minutes or until a toothpick inserted comes out clean.

To make the chocolate ganache, place the chocolate chips into a medium bowl. Heat the cream and espresso powder in a small sauce pan over medium heat until it comes to a boil.

Remove the mixture from the heat and pour it over the chocolate chips in the bowl. Allow the mixture to sit for 1 minute before mixing until smooth.

Let the ganache cool slightly before pouring it over the cake.

Top the chocolate espresso bundt cake with chopped walnuts, crushed chocolate covered espresso beans and espresso powder.

5 from 4 votes

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Chocolate Espresso Bundt Cake

This Chocolate Espresso Bundt Cake is perfect for coffee lovers. You get all the goodness of the chocolate with the rich flavor of espresso.

Course Dessert

Cuisine American

Keyword cake

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 12

Calories 515 kcal

Ingredients

For Cake

• 1 1/2 unsalted sweet cream butter softened
• 1 1/3 C sugar
• 1/2 C light brown sugar
• 2 tsp baking powder
• 3 large eggs
• 2/3 C sour cream
• 1 C whole milk
• 1/4 C espresso
• 1/2 C unsweetened cocoa powder
• 3 C flour

For ganache

• 1 1/2 C semi sweet chocolate chips
• 3/4 C heavy cream
• 1 tbsp instant espresso powder
• 1/4 C chopped walnuts
• 1/4 C crushed chocolate covered espresso beans
• extra espresso powder for garnish

Instructions

1. Preheat oven to 350 degrees and spray a bundt pan with baking spray. Set aside.

2. Using a standing mixer, cream the butter, sugar, brown sugar and baking powder until smooth.

3. Beat in the cocoa powder until smooth.

4. Beat in eggs, one at a time until combined after each egg. Beat in the sour cream, milk and espresso until combined and smooth.

5. Gradually beat in the flour ingredients until combined and smooth.

6. Pour the batter into the bundt pan and place into the oven to bake for 55-60 minutes or until a toothpick comes out clean

7. Chocolate Ganache directions:

8. Place the chocolate chips into a medium bowl.
9. Heat the cream and espresso powder in a small sauce pan over medium heat and bring to a boil.

10. Remove from heat and pour over the chocolate chips.

11. Allow to sit for 1 minute before mixing until smooth.

12. Allow to cool slightly before pouring over the cake.

13. Top with the chopped walnuts, crushed chocolate covered espresso beans and espresso powder.

Nutrition Facts

Chocolate Espresso Bundt Cake

Amount Per Serving

Calories 515 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 11g 55%

Cholesterol 72mg 24%

Sodium 49mg 2%

Potassium 426mg 12%

Total Carbohydrates 74g 25%

Dietary Fiber 4g 16%

Sugars 42g

Protein 8g 16%

Vitamin A 8%

Vitamin C 0.2%

Calcium 12.6%

Iron 21.7%

* Percent Daily Values are based on a 2000 calorie diet.

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

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