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.
Equipment
Ingredients
For Cake
- 1 ½ unsalted sweet cream butter softened
- 1 ⅓ Cup sugar
- ½ Cup light brown sugar
- 2 teaspoon baking powder
- 3 large eggs
- ⅔ Cup sour cream
- 1 Cup whole milk
- ¼ Cup espresso
- ½ Cup unsweetened cocoa powder
- 3 Cup flour
For ganache
- 1 ½ C semi sweet chocolate chips
- ¾ C heavy cream
- 1 tablespoon instant espresso powder
- ¼ C chopped walnuts
- ¼ C crushed chocolate covered espresso beans
- extra espresso powder for garnish
Instructions
- Preheat oven to 350 degrees and spray a bundt pan with baking spray. Set aside.
- Using a standing mixer, cream the butter, sugar, brown sugar and baking powder until smooth.
- Beat in the cocoa powder until smooth.
- Beat in eggs, one at a time until combined after each egg. Beat in the sour cream, milk and espresso until combined and smooth.
- Gradually beat in the flour ingredients until combined and smooth.
- 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
- Chocolate Ganache directions:
- Place the chocolate chips into a medium bowl.
- Heat the cream and espresso powder in a small sauce pan over medium heat and bring to a boil.
- Remove from heat and pour over the chocolate chips.
- Allow to sit for 1 minute before mixing until smooth.
- Allow to cool slightly before pouring over the cake.
- Top with the chopped walnuts, crushed chocolate covered espresso beans and espresso powder.
Video
Notes
You can store this cake in an air tight container on the counter for 2 days. You can refrigerate it for up to 5 days.
Nutrition
Calories: 515kcalCarbohydrates: 74gProtein: 8gFat: 21gSaturated Fat: 11gCholesterol: 72mgSodium: 49mgPotassium: 426mgFiber: 4gSugar: 42gVitamin A: 400IUVitamin C: 0.2mgCalcium: 126mgIron: 3.9mg
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