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Chocolate Espresso Bundt Cake is a dream dessert for coffee and chocolate lovers. A rich chocolate cake batter is swirled with coffee and baked until fluffy. Pour a dreamy espresso cream cheese frosting on top and watch it cascade down the sides. Talk about decadence! Slide your fork into a piece and enjoy this indulgent cake.
This bundt cake is a KJ & Company fan favorite. For a cake recipe, it’s surprisingly hassle-free! The chocolatey batter comes together in one bowl. Plus, you don’t have to worry about different layers and multiple pans—but the pan design still makes the cake feel elevated.
To me, the ultimate Christmas dessert needs both coffee and chocolate. Growing up, my mom would make her delicious chocolate espresso cheesecake once a year. It’s a Christmas treat in our family, much like this chocolate espresso bundt cake!
Ingredients
For the cake:
- 1 cup brewed coffee, hot
- 3/4 cup Dutch processed cocoa powder
- 1 cup heavy cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the frosting:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- Up to 1/2 cup heavy cream
Instructions
For the cake:
- Preheat your oven to 350 degrees. In a small bowl, whisk together the coffee and cocoa powder until smooth. Set aside to cool. In a large bowl, whisk together the heavy cream, vegetable oil and eggs until smooth. Whisk in the vanilla extract and the coffee and cocoa mixture until combined.
- Add the flour, sugar, baking powder, baking soda and salt in with the wet ingredients. Whisk until smooth and there are no clumps. Pour the cake batter into a very well greased bundt cake pan. Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow the cake to cool for a couple minutes in the pan before turning it out onto a cooling rack to cool completely. If you allow the cake to sit too long in the bundt cake pan, it can cause it to stick to the pan when you try to turn it out.
For the frosting:
- In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one cup of powdered sugar at a time until a smooth frosting forms. Mix in the vanilla and instant espresso powder.
- Use a rubber spatula to slowly fold small amounts of the heavy cream into the prepared frosting to make it a pourable consistency.
- Pour the frosting over the top of the cooled bundt cake and allow it to cascade down the sides. Enjoy!
Notes
- If you can’t find Dutch processed cocoa powder (I love to use Ghiradelli), you can use regular cocoa powder.
- If you are wanting to make the cake in advance, make the cake as directed above, cool completely, wrap with plastic wrap and keep in the refrigerator. Make the frosting and pour over when ready to serve.
- You want the frosting to be a pourable consistency. If it thickens back up, simply stir in a little bit more heavy cream until pourable.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 779
- Sugar: 79.9g
- Sodium: 564mg
- Fat: 37.1g
- Fiber: 3.3g
- Protein: 8.9g
- Cholesterol: 113mg
Keywords: Chocolate Espresso Bundt Cake
