Chocolate Bundt Cake with Chocolate Espresso Glaze
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This Chocolate Bundt Cake with a Chocolate Espresso Glaze has a wonderful texture, and reminds me slightly of a Devil’s Food cake. It’s delicious, especially with the chocolatey glaze. Plus it’s an easy cake to make and an even easier cake to make disappear!
Last week when I began making one of these Chocolate Bundt Cakes to serve for dinner with guests, our daughter asked me what makes a bundt cake a bundt cake. I had to pause, and I said it has a hole in it, and it’s pretty and bumpy. Of course, later I looked into it for myself because I wasn’t exactly sure that was the only difference, but pretty much, yes, a Bundt cake is any cake baked in a Bundt type pan.
So basically a Bundt cake is a pretty cake with a hole in it. Like one huge donut. I’m good with it. Of course the hole, or chimney, in the center of the pan does help to provide an even heat distribution during baking. And it is an easier cake to divvy up when serving, so there are some benefits to the shape.
The traditional Bundt pan shape that we use in the U.S. was originally inspired by the German classic Gugelhupf cake, but as I mentioned before a Bundt cake requires no special cake recipe to be called a Bundt cake, while a traditional Gugelhupt on the other hand, is typically a variation of a yeast dough cake with raisins and nuts.
With that all out of the way, let’s talk Chocolate Bundt Cake with Chocolate Espresso Glaze. Yes. This big chocolate cake with a hole in it is easy to make. The glaze? Even easier. Serve at your next gathering or offer it for the next bake sale and watch it go to the highest bidder.
If you like chocolate, check out these other chocolatey desserts:
Chocolate Bundt Cake with Chocolate Espresso Glaze Recipe
For the cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 3/4 cup plain greek yogurt or sour cream (6 ounces)
- 8 ounces (2 sticks) unsalted butter
- 1 1/2 cup granulated sugar
- 4 large eggs, slightly beaten
- 1 1/2 teaspoons pure vanilla extract
For the glaze:
- 3 ounces semi-sweet chocolate chips (or chopped chocolate)
- 2 tablespoons butter
- 1 1/2 teaspoons espresso powder*
- 1/2 cup heavy cream
For the cake:
- Preheat oven to 325-degrees F. Coat with baking spray or butter a standard size Bundt pan.
- Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix together milk and yogurt (or sour cream) in a small bowl.
- Using an electric mixer, cream together butter and sugar until fluffy. Beat in eggs and vanilla until smooth.
- Reduce mixer to low. Alternate adding flour mixture with milk mixture, and ending with flour.
- Evenly pour or spoon batter into pan. Bake until a tester inserted in center comes out clean, about 50-55 minutes. Allow cake to cool in pan on wire rack. Invert cake.
For the glaze:
- Place chocolate in a bowl, along with espresso powder and butter. Heat cream in a small saucepan until simmering, then pour over chocolate, butter and espresso powder. Let stand for about 2 minutes, mix until smooth. Pour glaze evenly over cake. Serve and enjoy!
*Omit the espresso powder if a regular chocolate glaze is desired.