Recipes

20% Off any order over $75

Free Shipping on all orders over $50 (See Shipping Info)

30% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Marquee Bundt® Pan

Marquee Bundt® Pan

SEE PRODUCT

Espresso Chocolate Bundt® Cake

4.3 based on 3 reviews

PREP: 10 MINUTES

COOK: 50 MINUTES

SERVINGS: 10 - 12 SERVINGS

PRINT RECIPE

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 Marque 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

    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.

Write a Review

Write a Review

Your email address will not be published.

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Marquee Bundt® Pan

Marquee Bundt® Pan

SEE PRODUCT