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.
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.
Find it online: https://bakingforfriends.com/chocolate-espresso-bundt-cake/