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Decadent Chocolate Espresso Bundt Cake

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A rich and moist chocolate bundt cake infused with espresso powder, topped with a glossy coffee-cocoa glaze. Perfect for coffee lovers seeking a sophisticated yet easy dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (227g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons strong brewed espresso or coffee, cooled
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with softened butter, then dust it with cocoa powder, tapping out the excess.
  2. Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a small bowl, dissolve 2 tablespoons of espresso powder in ¼ cup hot water. Stir until fully dissolved and set aside to cool slightly.
  4. Using an electric mixer, beat 1 cup softened butter with 1 ¾ cups sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  6. With the mixer on low, add the dry flour mixture in three parts, alternating with 1 cup buttermilk and the cooled espresso mixture in two parts. Start and end with the dry ingredients. Mix just until combined.
  7. Pour batter into the prepared bundt pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes. Check at 50 minutes by inserting a toothpick into the thickest part; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack and let cool completely, about 1 hour.
  10. Make the glaze by whisking together powdered sugar, cocoa powder, cooled espresso or coffee, and melted butter until smooth and glossy. Adjust consistency if needed.
  11. Place the cooled cake on a serving plate and drizzle or spoon the glaze evenly over the top, letting it drip down the sides. Optionally, add a second layer once the first sets.

Notes

Use room temperature ingredients for best results. Sift cocoa powder and flour to avoid lumps. Avoid overmixing to keep cake tender. Cool cake completely before glazing to prevent glaze from melting. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus lemon juice. For gluten-free, use a gluten-free flour blend and add xanthan gum if needed.

Nutrition

Keywords: chocolate cake, espresso cake, bundt cake, coffee dessert, chocolate espresso bundt cake, glossy glaze, easy chocolate cake, coffee lovers dessert

Find it online: https://zorbmeal.com/decadent-chocolate-espresso-bundt-cake-recipe-perfect-for-coffee-lovers/