Rich Chocolate flavor with a touch of Espresso and baked to perfection – that’s the magic of this delicious Chocolate Espresso Bundt Coffee Cake. A slice of crumbly, sweet, delicious cake and a hot cup of coffee – nothing can be better.
An amazing coffee cake recipe is like an old friend and a hot cup of coffee combined into every single delectable bite.
It’s National Coffee Cake Day. Who knew there was such a thing? Well, some of us foodies did.
And in celebration we are bringing you a line up of some amazing coffee cake recipes.
Hosted by the amazing Wendy from A Day in the Life on the Farm. Thank you for such a fun theme!
We decided to bring this delicious Chocolate Espresso Bundt Coffee Cake for National Coffee Cake Day.
It’s a wonderfully moist coffee cake, dripping with Chocolate Espresso Ganache, topped with crumbled pecans and dusted with espresso powder. Can you imagine anything more incredible?
I can’t really say why we started making this particular coffee cake in a bundt pan, but I assure you that Chocolate Espresso Bundt Coffee Cake SHOULD be made in a bundt cake. Not for any reason, but more for this ordinarily beautiful reason.
It just simply looks pretty and we like how it looks. Don’t you agree?
I may have had a piece for breakfast. With a hot steaming cup of black coffee and on this unseasonably cold Spring morning, that is just what I needed.
Because really…. who said I couldn’t have cake for breakfast? It’s “coffee cake” after all. And if you know coffee cake, then you know exactly how perfect it is with a hot cup of tea or coffee and a quiet morning.
More great Coffee Cake Recipes
Try some of these other awesome cake recipes!
- Tropical Summer Cake
- Green Tomato Spice Cake
- Easy Chocolate Camping Cake
- Strawberry Cupcakes with Strawberry Buttercream Frosting
- Pineapple Pistachio Marshmallow Cream Cake
Are you ready to make this Chocolate Espresso Bundt Coffee Cake?
Chocolate Espresso Bundt Coffee Cake
Ingredients
For the Cake:
- ¾ cup butter softened to room temperature
- 1 ⅓ cups granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 3 large eggs room temperature
- ⅔ cup sour cream
- 1 cup milk
- ¼ cup espresso can substitute strongly brewed coffee
- ½ cup unsweetened cocoa powder
- 3 cups all-purpose flour
For the Topping:
- 9 ounces bittersweet chocolate chopped
- 1 cup heavy cream
- 1 teaspoons instant espresso powder
- ¼ cup pecans chopped (optional)
- extra espresso powder for garnish (optional)
Instructions
- Preheat oven to 350°.
- In a large bowl, combine the softened butter, granulated and brown sugars and the baking powder. Beat mixture until smooth. Add the cocoa powder and again beat until smooth.
- Add eggs, one at a time, beating in between.
- Add sour cream, milk, and espresso and mix again, just until combined. Gradually beat in flour a little at a time, until fully incorporated.
- Spray Bundt pan thoroughly with cooking spray. Immediately pour the batter into the bundt cake pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool in bundt pan for about 10 minutes, then flip onto a rack for an additional 10 minutes before removing from pan. Usually the cake will have come out on it’s own.
- Place the chopped chocolate into a medium bowl.
- Heat the cream and espresso powder in a small sauce pan over medium heat. Bring just to a boil. Remove from heat immediately and pour over chopped chocolate. Whisk until smooth.
- Cool ganache just slightly before drizzling over your cake.
- Sprinkle chopped pecans and more espresso powder over the top of your coffee cake. Enjoy!
This looks so rich and delicious!
Thank you so much Cindy! <3
This looks so moist and rich! I want to reach into the screen for a slice.
Wish you were closer, there wouldn’t be that pesky glass in the way 😉 Thank you!
This cake looks absolutely amazing! Plus chocolate for breakfast is brilliant!
Is there really any other way? Cake for breakfast seems like a no brainer most days. Get’s the day started right 😉 Thanks hon!
I could just dive face first into this plate, so much chocolately expresso goodness!
So excited I spelled espresso wrong LOL
That’s okay, I did it twice in the post but thankfully caught it before I posted. It happens (unfortunately to me way too often haha) I’ll just eat a slice of this heavenly cake to cope. 😉
This might win comment of the day, with your “correction” being the next best one. haha Thank you so much! xoxo
So glad you were able to join us. This looks amazingly scrumptious.
Me too! Thank you so much for hosting Wendy – it was LOADS of fun! Thank you so much!! xox
I don’t know that I’ve ever had chocolate coffee cake but I can’t wait to try it!
I think that a bundt pan was definitely the right way to go with this coffee cake! It looks delicious!
This cake was delicious!
I think that a bundt pan was definitely the right way to go with this coffee cake! It looks delicious!
This cake was delicious!
I have a question about the creaming step. I’ve never seen baking powder being added directly into the butter and sugar before. Is this a special technique?
Not a special technique, it’s the start of blending the dry ingredients step by step a little at a time. Been making it this way for year, and turns out fantastic doing it this way every time. I hope that helps.