Chocolate Espresso Coffee Cake: A Timeless Classic
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Chocolate Espresso Coffee Cake: A timeless classic coffee cake filled with a moist and rich dark chocolate flavored with a touch of espresso. A cake you’ll come back to time and again.
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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.
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Equipment Needed to Make this Cake
- Bundt pan: 10 to 12 cup size
- Small saucepan
- Whisk
- Mixing Bowls
Chocolate Espresso Coffee Cake Ingredients
Here is a list of the ingredients in this Chocolate Espresso Coffee Cake. Specific measurements are in the recipe card at the bottom of this post:
- Butter
- Unsweetened cocoa powder
- Salt
- Instant espresso powder (or instant coffee)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking soda
- Baking powder
- Grated orange zest
- Large eggs
- Bananas, mashed
- Sour cream
- Vanilla extract
- Chocolate chips
- Powdered sugar
How to Make the Chocolate Espresso Coffee Cake
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.
Step 1: Melt the Butter
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.
Step 2: Combine Ingredients
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.
Step 3: Fold in the Chocolate Chips
Fold in the sour cream, vanilla extract, and mashed bananas. Then stir in the chocolate chips.
Spoon the batter into the prepared Bundt pan.
Step 4: Bake the Bundt Cake
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.
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Timeless Classic: Chocolate Espresso Coffee Cake
A timeless classic coffee cake filled with a moist and rich dark chocolate flavored with a touch of espresso. A cake you'll come back to time and again.
Ingredients
- 1 cup butter
- 1/2 cup water
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder (or instant coffee)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons baking soda
- 1/2 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 62mgSodium: 348mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 4g
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!