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.
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Servings: 12
Calories: 515kcal
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: 515kcal | Carbohydrates: 74g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 49mg | Potassium: 426mg | Fiber: 4g | Sugar: 42g | Vitamin A: 400IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 3.9mg
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