• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Cakes / espresso bundt cake with dark chocolate ganache

    espresso bundt cake with dark chocolate ganache

    Feb 9, 2018 · Leave a Comment

    If you're a coffee lover, this recipe is for you! This scrumptious Espresso Bundt Cake has both freshly brewed coffee and espresso powder baked right in, and it's topped with a decadent dark chocolate ganache drizzle.
    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    Happy Friday, friends! Today, I am so excited to be sharing my newest favorite cake recipe. Y'all, this is so easy and SO GOOD. Oh, my yum. This Espresso Bundt Cake with Dark Chocolate Ganache features a coffee-packed cake topped with a rich and decadent chocolate drizzle. I created this coffee cake recipe for a wedding I did a couple of years ago, and I've been meaning to recreate it small-scale ever since! If you're an espresso lover, this one is for you!

    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    To make this deliciously caffeinated baby, I started with my basic vanilla cake, subbed the milk in the batter for coffee, and added a few spoonfuls of espresso powder for good measure. The result is this irresistibly soft, moist cake with a rich coffee flavor! The deep, dark chocolatey ganache on top isn't entirely necessary...but gosh darn, it sure is good. 😉

    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    Update on school... internal med continues to kick my butt but it has been so great! I know that seems ridiculous, but I have seen so much and been able to participate hands-on in a lot of cases which has really helped me understand a lot of the disease processes. I know I always say so, but I really do love PA school so much! Earlier this week was National Women Physicians Day and I actually wrote a little blurb on my Instagram if you'd be so inclined to check it out. Being a woman in medicine may not be a walk in the park but we all do it because we love it! Be sure to let your women doctors/PAs/NPs/nurses/literally any medical professional know that you love them and support them! Us ladies gotta have each other's backs, you know. AND, slightly related, I do promise I will write a specific school-related post... at some point. It's coming, I'm telling ya.

    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    I hope this scrumptious Espresso Bundt Cake will become part of your weekend plans! Rich, decadent, and oh-so-good. You're going to love it!

    Looking for more coffee recipes? Check out my Cappuccino Donuts, Vegan Cappuccino Brownies, Coffee Waffles with Mocha Ganache, Mascarpone Coffee Brownies, and Mocha Tiramisu! Happy baking!

     

    espresso bundt cake with dark chocolate ganache | The Baking Fairy
    Print Recipe

    espresso bundt cake with dark chocolate ganache

    Prep Time15 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Cakes
    Servings: 12
    Author: Valentina | The Baking Fairy

    Ingredients

    • *for the cake*
    • 1 cup granulated sugar
    • 1 cup packed dark brown sugar
    • 3 ½ cups all purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup {1 stick} unsalted butter at room temp
    • 4 eggs
    • ⅔ cup full fat sour cream
    • ½ cup vegetable oil
    • 1 tablespoon vanilla extract
    • 2-3 tablespoon espresso powder
    • 1 ⅓ cup dark roast coffee or espresso at room temperature
    • *for the ganache*
    • 1 cup dark chocolate chips
    • ½-3/4 cup heavy cream

    Instructions

    • Preheat oven to 350F. Butter and flour a bundt pan, or use baking spray with flour. Set aside.
    • In the bowl of a stand mixer, combine the white and brown sugar, flour, baking powder, baking soda, and salt.
    • Add in the butter, and mix until it creates a sandy texture.
    • In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and espresso powder.
    • As the mixer runs on low, slowly drizzle in the mixture into the dry ingredients. Finally, add in the room temperature coffee.
    • Pour cake batter into prepared pan, and bake for 60-65 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
    • Let cool slightly in the pan, then turn out onto a serving platter or cake stand to finish cooling.
    • When ready to serve, prepare the ganache. Combine the chocolate chips and heavy cream in a microwave-safe bowl or cup. Microwave in 20 second intervals, stirring in between, until smooth and creamy. You can add more or less cream as desired to achieve the texture you want.
    • Drizzle chocolate ganache on your cake and serve!

    *Disclaimer: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

    espresso bundt cake with dark chocolate ganache | The Baking Fairy

    SaveSaveSaveSave

    SaveSave

    « Oreo truffle-stuffed strawberries
    strawberry cake mix crinkle cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2025 · The Baking Fairy · Privacy Policy