Chocolate Espresso Bundt Cake
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This easy Chocolate Espresso Bundt Cake recipe is a timeless classic coffee cake pairing a rich dark chocolate cake with a touch of espresso -- plus a secret ingredient to make it extra moist and slightly fudgy! Serve it plain at any time of year or decorate it with frosted cranberries to serve as any anytime holiday cake!
If you're looking for a rich, indulgent Chocolate Espresso Bundt Cake recipe you've found it! Perfect for dressing up and down to suit any occasion, unsweetened cocoa powder, espresso powder, a hint of orange zest and mashed banana -- yes, mashed banana -- to make it extra moist yields the perfect coffee cake every single time.
Coffee Cakes and Their Origin
Coffee cakes are a simple yet sophisticated treat with timeless appeal. Thought to have originated in Germany, they've been popular since 1879.
Easy to make, deliciously imbued with rich flavors, and of course, a perfect accompaniment to a cup of warm coffee.
Or in this case, the coffee or espresso is already in the cake. Still, it pairs well with another cup.
I've been baking this cake since the 1980s. I was just a baby back then... smile. And while flavor fads have come and gone, this cake remains timeless, and a classic. A family favorite I love to serve during the holidays.
I usually make mine in a bundt pan as I think it makes them look extra special without needing to mess around with decorating the cake. I also love how bundt pans themselves have such a fascinating history!
Frequently Asked Questions
Usually I keep this Bundt Cake plain with powdered sugar and sometimes fresh cranberries if I'm baking it for the holidays, but sugared cranberries would also be a pretty touch. Chocolate ganache would also make a wonderfully indulgent topping without being too much.
First use a good quality, thick pan u002du002d NordicWare make great ones u002du002d and take the time to prep it properly. Get a good layer of butter or cooking spray into every groove of the pan, and make sure every bit is coated for chocolate cakes in cocoa powder, or in flour for other cakes. Then, make sure you wait the full 15 minutes u002du002d but no longer u002du002d before inverting the cake onto the cooling rack.
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Timeless Classic: Chocolate Espresso Coffee Cake
Ingredients
- 1 cup butter
- ½ cup water
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon instant espresso powder or instant coffee
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- freshly grated orange zest about 1 tablespoon
- 2 eggs
- 3 to 4 bananas mashed
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter and dust with cocoa powder a 10 to 12-cup Bundt pan; set aside.
- In a small saucepan, combine the butter, water, cocoa powder, salt, and instant espresso powder. Heat over medium heat until melted, stirring constantly. Set aside and let cool.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, and orange zest. Add half of the melted butter mixture (the batter will be thick) and stir until completely blended. Then add the remaining melted butter mixture, stirring until completely blended. Stir in the eggs, one at a time, until blended. Fold in the sour cream, vanilla extract, and mashed bananas. Then stir in the chocolate chips.
- Spoon the batter into the prepared Bundt pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting the cake onto a rack to cool completely.
- Just before serving, dust the cake with powdered sugar.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Going to make this for Christmas! Would a chocolate ganache drizzle be too sweet?
I don’t think it would be too sweet! It sounds like a delicious idea. Very festive too!