Description
A rich, moist chocolate bundt cake enhanced with espresso powder and topped with a simple coffee glaze. This foolproof recipe yields a cafe-quality dessert that is easy to make and tastes better the next day.
Ingredients
Scale
- 8 ounces (225g) bitter-sweet chocolate (60-70% cocoa), chopped
- 2 tablespoons espresso powder
- 1 cup (225g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour, sifted
- ½ cup (50g) natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (240g) powdered sugar, sifted
- 3–4 tablespoons strong brewed coffee, cooled
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a 12-cup Bundt pan with baking spray containing flour, ensuring all crevices are coated.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until no streaks remain. Set aside.
- In a large bowl, beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
- Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with melted chocolate. Start and end with dry ingredients. Mix just until combined; do not overmix.
- Melt the chopped chocolate in the microwave in 30-second intervals, stirring between each. Let cool for 2 minutes, then gently fold into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the thickest part comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- While the cake cools, whisk powdered sugar, cooled coffee, vanilla, and a pinch of salt until smooth.
- Once the cake is completely cool, drizzle the glaze over the top. Let it set for 15 minutes before slicing.
Notes
Ensure all ingredients are at room temperature for best results. Do not use chocolate chips as they contain stabilizers that affect texture. Espresso powder is preferred over instant coffee for better flavor and dissolution. The cake tastes better the next day as flavors meld. Store at room temperature for up to 3 days; do not refrigerate.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 380
- Sugar: 38
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: chocolate bundt cake, espresso cake, coffee glaze, easy dessert, make-ahead dessert, rich chocolate cake