Fudgy Chocolate Espresso Bundt Cake
This fudgy chocolate espresso cake is the most decadent pound cake-inspired dessert in a gorgeous bundt cake form!
Ingredients
For the chocolate espresso cake:
- 180 g (1 ½ cups) cake flour
- 63 g (¾ cup) dutch process cocoa powder
- 32 g (¼ cup + 2 tbsp) black cocoa powder*
- 12 g (2 tablespoon) espresso powder
- 1 ¼ teaspoon baking powder
- 2 teaspoon kosher salt
- 297 g (21 tablespoon) unsalted butter, room temp
- 370 g (1 ½ cups + 1 ½ tbsp) granulated sugar
- 3 eggs, room temp
- 1 tablespoon vanilla bean paste or extract
- 170 g (¾ cup) sour cream, room temp
- 150 g (¾ cup) neutral oil*
For the espresso glaze:
- 170 g (1 ½ cups) powdered sugar
- 56 g (¼ cup) hot espresso
Instructions
For the chocolate espresso cake:
- Preheat the oven to 350 degrees F.
- Brush a 10 cup bundt pan with 1 tablespoon of melted butter and coat with cocoa powder.
- In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
- Mixing on low speed, add the eggs one a time.
- Scrape down the bowl and mix in the vanilla.
- Add half of the dry ingredients and mix until just combined.
- Mix in the sour cream and oil.
- Add the rest of the dry ingredients and mix until just combined.
- Scrape down the bowl to ensure everything is evenly incorporated.
- Pour the batter into the bundt pan and smooth out the top.
- Tap the pan on the counter a few times to to release any air bubbles.
- Bake the bundt cake for about 50-55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then use a knife to loosen the cake from the sides. Turn the cake out onto a wire rack to cool completely.
For the espresso glaze:
- In a small bowl, sift the powdered sugar.
- Pour the hot espresso over the powdered sugar and stir vigorously until smooth.
- Place in the fridge for about 15 minutes to thicken up.
- Pour over the cooled bundt cake and enjoy!
Notes
- If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 95g or 1 cup + 2 tbsp.
- Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil.
- Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!
Nutrition Facts
Serving: 1slice | Calories: 352kcal | Carbohydrates: 38g | Protein: 3g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 275mg | Potassium: 130mg | Fiber: 2g | Sugar: 28g | Vitamin A: 460IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
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