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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

• 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
• Maple Gingerbread Coffee Cake
• Dutch Apple Coffee Cake
• Sweet Potato Casserole Coffee Cake

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?

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Chocolate Espresso Bundt Coffee Cake

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Cool: 10 minutes

Total Time: 1 hour 5 minutes

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.

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Ingredients

For the Cake:

• ¾ cup softened butter, 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 OR 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 teaspoon instant espresso powder
• ¼ cup pecans, chopped (optional)
• extra espresso powder, for garnish (optional)

Instructions

For Cake:

1. Preheat oven to 350°.
2. 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.
3. Add eggs, one at a time, beating in between.
4. Add sour cream, milk, and espresso and mix again, just until combined. Gradually beat in flour a little at a time, until fully incorporated.
5. Spray Bundt pan thoroughly with cooking spray. Immediately pour the batter into the bundt cake pan.
6. 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:

1. Place the chopped chocolate into a medium bowl. 
2. 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. 
3. Cool ganache just slightly before drizzling over your cake. 
4. Sprinkle chopped pecans and more espresso powder over the top of your coffee cake. Enjoy! 

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