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. 
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!
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. 😉
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.
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!
- *for the cake*
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 3½ 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
- 1⅓ cup dark roast coffee or espresso, at room temperature
- *for the ganache*
- 1 cup dark chocolate chips
- ½-¾ cup heavy cream
- 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!
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