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Decadent Dark Chocolate Espresso Bundt Cake Recipe with Easy Mocha Glaze

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A rich and moist dark chocolate bundt cake infused with espresso powder and topped with a glossy mocha glaze. Perfect for special occasions or a cozy indulgence.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (226 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tbsp espresso powder
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice)
  • For the Mocha Glaze:
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp brewed espresso, cooled
  • 2 tbsp unsalted butter, melted
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter and dust with cocoa powder. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and espresso powder until dissolved.
  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 after each addition.
  6. Pour batter into prepared bundt pan. Smooth the top with a spatula and tap pan gently to release air bubbles.
  7. Bake on middle rack for 50-60 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no raw batter. Cover with foil if edges brown too fast.
  8. Cool cake in pan for 15 minutes, then invert onto a cooling rack. Let cool completely before glazing.
  9. To make mocha glaze, sift powdered sugar and cocoa powder into a medium bowl. Add brewed espresso, melted butter, and vanilla extract. Whisk until smooth and pourable. Adjust consistency with more espresso or powdered sugar if needed.
  10. Drizzle glaze evenly over cooled cake. Let set for 10-15 minutes before slicing and serving.

Notes

Use pure espresso powder for best flavor; instant coffee can be substituted but use half the amount and dissolve in hot water first. Grease and dust bundt pan with cocoa powder for easy release. Let cake cool completely before glazing to prevent glaze from melting. Adjust glaze consistency with espresso or powdered sugar as needed.

Nutrition

Keywords: dark chocolate cake, espresso bundt cake, mocha glaze, chocolate dessert, easy bundt cake, coffee dessert

Find it online: https://avabowls.com/decadent-dark-chocolate-espresso-bundt-cake-recipe-with-easy-mocha-glaze/