A slice of crumbly, sweet, delicious cake and a hot cup of coffee – nothing can be better. Rich and Chocolaty with a touch of Espresso and baked to perfection – that’s the magic of this delicious Chocolate Espresso Bundt Coffee Cake.
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.
After you check out this delicious cake recipe, don’t forget to check out everyone’s great coffee cake recipes today in celebration of National Coffee Cake Day.
- Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad
- Blueberry Sour Cream Coffee Cake from Jolene’s Recipe Journal
- Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
- Butter Crumb Coffee Cake from Karen’s Kitchen Stories
- Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
- Cinnamon Nut Coffee Ring from Family Around the Table
- Coffee Cake Donuts by Hezzi-D’s Books and Cooks
- Cookie Butter Coffee Cake from Strawberry Blondie Kitchen
- Meyer Lemon Coffee Cake from Cindy’s Recipes and Writings
- Strawberry Rhubarb Coffee Cake by House of Nash Eats
Are you ready to make this Chocolate Espresso Bundt Coffee Cake?
Chocolate Espresso Bundt Coffee Cake
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.
Ingredients
For the Cake:
- 3/4 cup softened butter, room temperature
- 1 1/3 cups granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 3 large eggs, room temperature
- 2/3 cup sour cream
- 1 cup milk
- 1/4 cup espresso OR strongly brewed coffee
- 1/2 cup unsweetened cocoa powder
- 3 cups all-purpose flour
For the Topping:
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon instant espresso powder
- 1/4 cup pecans, chopped (optional)
- extra espresso powder, for garnish (optional)
Instructions
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!
Cindy
This looks so rich and delicious!
Nicole Cook
Thank you so much Cindy! <3
Karen @Karen's Kitchen stories
This looks so moist and rich! I want to reach into the screen for a slice.
Nicole Cook
Wish you were closer, there wouldn’t be that pesky glass in the way 😉 Thank you!
Ellen
This cake looks absolutely amazing! Plus chocolate for breakfast is brilliant!
Nicole Cook
Is there really any other way? Cake for breakfast seems like a no brainer most days. Get’s the day started right 😉 Thanks hon!
Jolene
I could just dive face first into this plate, so much chocolately expresso goodness!
Jolene
So excited I spelled espresso wrong LOL
Nicole Cook
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. 😉
Nicole Cook
This might win comment of the day, with your “correction” being the next best one. haha Thank you so much! xoxo
Wendy
So glad you were able to join us. This looks amazingly scrumptious.
Nicole Cook
Me too! Thank you so much for hosting Wendy – it was LOADS of fun! Thank you so much!! xox
Hezzi-D
I don’t know that I’ve ever had chocolate coffee cake but I can’t wait to try it!
Amy
I think that a bundt pan was definitely the right way to go with this coffee cake! It looks delicious!
Joe
This cake was delicious!
Anne
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?
Nicole Cook
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.