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.

Chocolate Espresso Bundt Coffee Cake

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!

Chocolate Espresso Bundt Coffee Cake

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?

Chocolate Espresso Bundt Coffee Cake

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?

Chocolate Espresso Bundt Coffee Cake Slice

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. 

Chocolate Espresso Bundt Coffee Cake

More great Coffee Cake Recipes

Chocolate Espresso Bundt Coffee Cake

Try some of these other awesome cake recipes!

Are you ready to make this Chocolate Espresso Bundt Coffee Cake?

Chocolate Espresso Bundt Coffee Cake Featured Image

Chocolate Espresso Bundt Coffee Cake

Nicole Cook
A wonderfully moist coffee cake baked beautifully in a bundt pan, dripping with Chocolate Espresso Ganache, topped with crumbled pecans and dusted with espresso powder.
4.58 from 71 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cool 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 454 kcal


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
  • 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)


For Cake:

  • 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.

For Topping:

  • 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! 


Calories: 454kcalCarbohydrates: 53gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 83mgSodium: 153mgPotassium: 243mgFiber: 3gSugar: 31gVitamin A: 629IUVitamin C: 0.2mgCalcium: 99mgIron: 3mg
Keyword easy cake recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts


      1. 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. 😉

  1. I think that a bundt pan was definitely the right way to go with this coffee cake! It looks delicious!

  2. 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?

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.