|

Chocolate Espresso Coffee Cake: A Timeless Classic

This post may contain affiliate links. Please read our disclosure policy.

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.

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

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.

Do you love chocolate? Click here for MORE 31Daily CHOCOLATE RECIPES →

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.

More Recipes You May Also Enjoy

Timeless Classic: Chocolate Espresso Coffee Cake | 31Daily.com
Chocolate espresso Bundt Cake decorated with powdered sugar and fresh cranberries.

Timeless Classic: Chocolate Espresso Coffee Cake

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the batter into the prepared Bundt pan.
  5. 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.
  6. Just before serving, dust the cake with powdered sugar.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 62mgSodium: 348mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 4g

Did you make this recipe?

Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *