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Chocolate Espresso Bundt Cake

Espresso Bundt Cake

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5 from 1 review

This is a small size bundt cake, perfect for a smaller crowd. It’s moist, rich, full of chocolatey flavour and topped with coffee flavoured cream cheese icing.

Ingredients

Units Scale

Cake

  • 1/2 cup brewed espresso or extra strong coffee
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup sifted dark cocoa
  • I Tablespoon instant espresso powder (optional for a stronger coffee flavour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Icing

  • 1/2 cup cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • approx. 2 cups sifted icing sugar
  • 1/4 cup brewed espresso or extra strong coffee
  • cocoa for dusting the top of the cake (optional)

Instructions

  1. Brew your coffee or espresso and bring to room temperature (make it extra, extra strong), set aside.
  2. Preheat oven to 350ËšF.
  3. In a mixing bowl, beat butter and sugar until light and fluffy. Add the egg, sour cream and vanilla extract. Beat until well incorporated and pale in colour.
  4. In a separate bowl whisk together flour, cocoa, baking soda and salt (add optional instant espresso powder if using).
  5. Add your dry ingredients to your butter mixture, alternating with the brewed coffee making 2 additions.
  6. Grease a bundt pan with melted crisco or butter then dust with cocoa powder to coat the pan.
  7. Pour batter into prepared pan.
  8. Place in the center of the oven and bake for 25-30 minutes. Let cool on rack for 5-10 minutes. Using a small rubber spatula lift the edges of the cake to help release the cake from the pan. Then gently turn the cake upside down on a cooling rack. Tap the bundt pan to help release the cake. Let cake rest until cooled.
  9. Meanwhile make your icing.
  10. In a large mixing bowl beat cream cheese, and butter together. Add icing sugar, and coffee, beat until smooth and fluffy.
  11. When cake is cooled, pipe large zig zags over the bundt cake (or spoon icing over the top). Dust with cocoa powder and serve.

Notes

You’ll notice I don’t ask you to prep your bundt pan until halfway through the recipe. This is to help the cake release from the pan after it’s baked. Avoid using cooking spray to grease your pan as I find the liquid can slide down the pan and pool at the bottom. The best way is to brush your pan with a pastry brush or use a paper towel.

The icing recipe makes more icing than the cake needs. You’ll have extra icing leftover. You can freeze the icing and use it for another day.

This is a small size bundt cake recipe. You can double the size of cake to make it a regular size bundt cake. No need to double the icing recipe though.

Nutrition

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