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Decadent Triple Chocolate Espresso Bundt Cake Recipe for Coffee Lovers

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A rich and fudgy bundt cake infused with espresso powder and three kinds of chocolate, topped with a coffee glaze. Perfect for coffee and chocolate lovers seeking a decadent yet approachable dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • ¾ cup (65g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons espresso powder (or instant coffee granules)
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) white chocolate chips
  • 4 oz (115g) dark chocolate, chopped and melted
  • For the Coffee Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons brewed espresso, cooled (or strong coffee)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan with butter or non-stick spray and dust lightly with cocoa powder. Set aside.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Melt dark chocolate gently in microwave or double boiler; let cool slightly. Fold melted chocolate into batter with a spatula.
  7. Gently fold in semi-sweet and white chocolate chips.
  8. Pour batter into prepared bundt pan and smooth the top. Tap pan lightly to release air bubbles.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool cake in pan for 15 minutes, then invert onto wire rack and cool completely.
  11. Whisk together powdered sugar, brewed espresso, and vanilla extract until smooth to make the coffee glaze. Adjust thickness as needed.
  12. Drizzle glaze over cooled cake, letting it drip into the bundt grooves.
  13. Let glaze set for about 20 minutes before slicing and serving.

Notes

Use room temperature ingredients for better mixing and rise. Fold chocolate gently to avoid deflating batter. Grease and dust bundt pan with cocoa powder for easy release. Adjust glaze thickness by adding more powdered sugar or espresso. Cake keeps fresh for 2 days at room temperature or up to 3 months frozen. Reheat slices gently in microwave for 10 seconds to soften glaze.

Nutrition

Keywords: chocolate cake, espresso cake, bundt cake, coffee dessert, triple chocolate, chocolate espresso bundt cake, coffee glaze, chocolate dessert

Find it online: https://magnetmeal.com/decadent-triple-chocolate-espresso-bundt-cake-recipe-for-coffee-lovers/