From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Fudgy Chocolate Espresso Bundt Cake
Warning0 allergens identified
Fudgy Chocolate Espresso Bundt Cake
Chocolate Espresso Cake
Espresso Glaze
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Instructions
1
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Preheat the oven to 350 degrees F.
2
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Brush a 10 cup bundt pan with 1 tablespoon of melted butter and coat with cocoa powder.
3
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In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.
4
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
5
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Mixing on low speed, add the eggs one a time.
6
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Scrape down the bowl and mix in the vanilla.
7
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Add half of the dry ingredients and mix until just combined.
8
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Mix in the sour cream and oil.
9
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Add the rest of the dry ingredients and mix until just combined.
10
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Scrape down the bowl to ensure everything is evenly incorporated.
11
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Pour the batter into the bundt pan and smooth out the top.
12
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Tap the pan on the counter a few times to to release any air bubbles.
13
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Bake the bundt cake for about 50-55 minutes or until a toothpick inserted comes out clean.
14
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Allow the cake to cool in the pan for 10 minutes, then use a knife to loosen the cake from the sides. Turn the cake out onto a wire rack to cool completely.
15
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In a small bowl, sift the powdered sugar.
16
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Pour the hot espresso over the powdered sugar and stir vigorously until smooth.
17
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Place in the fridge for about 15 minutes to thicken up.
18
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Pour over the cooled bundt cake and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Espresso Powder 🫗Dissolve the espresso powder in the hot espresso liquid before adding to the batter to unlock its full flavor intensity and ensure even distribution throughout the cake.
- Room Temperature Eggs & Sour Cream 🥚Allow eggs and sour cream to sit at room temperature for 30 minutes before mixing; this creates better emulsification and results in a more tender, moist crumb structure.
- Combine Your Cocoa Powders Strategically 🍫Whisk Dutch-processed and black cocoa together and sift with dry ingredients to eliminate lumps and maximize the fudgy depth without creating bitter hot spots in the batter.
- Oil-to-Butter Balance for Moisture 🧈The neutral oil keeps this cake incredibly moist longer than butter alone; don't skip or substitute it, as it's crucial for the signature soft, fudgy texture and prevents drying out.
- Cool Completely Before Unmolding ⏱️Let the bundt cake rest in the pan for 20-30 minutes, then invert onto a cooling rack and cool completely before dusting with powdered sugar to prevent the delicate crumb from breaking.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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