Product Used In This Recipe
Espresso Chocolate Bundt® Cake
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Bold, rich, and beautifully detailed, this Espresso Chocolate Bundt® Cake pairs deep cocoa flavor with a rich espresso for a moist, crave-worthy bite. Baked in our stunning Crystal Bundt® Pan and finished with a silky chocolate ganache, it’s as elegant as it is delicious.
Note: The pan featured in the image has been discontinued. For a similar result, we recommend making this recipe in our Cut Crystal Bundt® Pan.
Ingredients
- Cake:
- 1 cup brewed espresso
- 1 1/4 cup unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- ¾ cup sour cream or yogurt
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- Chocolate Ganache:
- 2/3 cup chopped bittersweet or semi-sweet chocolate
- 1/3 cup heavy cream
Directions
Preheat oven to 350°F. Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use pastry brush to evenly coat the design of the pan. Add espresso, butter and cocoa in small saucepan and heat, stirring until butter melts. Remove from heat and add sugar. Stir until smooth and set aside to cool.
Using a mixer, combine vanilla, eggs and sour cream until fully blended. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to mixer and blend. Finally, mix in cooled chocolate mixture and pour batter into prepared pan. Gently tap on towel covered counter to remove air bubbles. Bake for 50-55 minutes or until cake tester comes out clean. When cake is done baking, cool cake in pan 10 minutes before inverting onto cooling rack.
For chocolate ganache, heat cream in a small saucepan until it just starts to bubble around the edges. Pour heated cream over chocolate in glass or other heat resistant bowl. Let sit for 5 minutes and then whisk until smooth. Pour over completely cooled cake and serve.
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Ingredients
- Cake:
- 1 cup brewed espresso
- 1 1/4 cup unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- ¾ cup sour cream or yogurt
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- Chocolate Ganache:
- 2/3 cup chopped bittersweet or semi-sweet chocolate
- 1/3 cup heavy cream
Directions
Preheat oven to 350°F. Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use pastry brush to evenly coat the design of the pan. Add espresso, butter and cocoa in small saucepan and heat, stirring until butter melts. Remove from heat and add sugar. Stir until smooth and set aside to cool.
Using a mixer, combine vanilla, eggs and sour cream until fully blended. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to mixer and blend. Finally, mix in cooled chocolate mixture and pour batter into prepared pan. Gently tap on towel covered counter to remove air bubbles. Bake for 50-55 minutes or until cake tester comes out clean. When cake is done baking, cool cake in pan 10 minutes before inverting onto cooling rack.
For chocolate ganache, heat cream in a small saucepan until it just starts to bubble around the edges. Pour heated cream over chocolate in glass or other heat resistant bowl. Let sit for 5 minutes and then whisk until smooth. Pour over completely cooled cake and serve.
Read Recipe Reviews
Used my 10-cup Swirl pan for this. I like that the texture of the batter creates an extremely crisp, detailed impression of the swirl design in the final Bundt cake.
I took the advice of the other reviewers and followed directions for the standard creaming method for cakes as opposed to the printed directions in this recipe, which I think was a good choice. I also needed to bake this cake for about 1hr 10min, way longer than the time listed.
The end result is okay, but I don’t think the recipe highlights both the chocolate and espresso flavors. Instead they negate each other and the cake has kind of a dark, muddy flavor (even when using high-quality cocoa and espresso, like I did). The ganache recipe also is not enough for a Bundt cake of this size.
Unfortunately this recipe is a lot of work for what amounts to a very basic bundt cake. There is a well-known recipe for bundt cakes that uses both a box of cake mix and a box of pudding mix, the final result is way better and it’s far easier than this recipe.
This was a good, moist, chocolate-y espresso cake. I didn’t follow all of the separate mixing instructions, too tedious and not necessary, IMHO. I will add that I am an experienced baker.
Use a pyrex cup, pour in hot water, add instant espresso, stir. add to mixer, done. I used the Vintage Star 10 Cup pan on this cake and it turned out fine 🙂This has no need of ganache or any other type of icing/glaze, it is rich enough as is.
I tried making it twice and I think the order of the ingredients is incorrect. I will be trying it again with a creaming method instead of melting butter in a pan with espresso. Both times the cake came out denser than anticipated, more of a fudge texture. It tasted good but I wished for a lighter crumb-like texture. Also, alternating espresso with flour is key to avoid lumps of flour in the cake.
Delicious moistured cake. Amazing flavours and texture. Recipe not complicated. I used a convection oven. Great results!!
Cooking time is les than mentioned in the recipe. The final amount of preparation is a little bit too much for the bundt.
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