chocolate espresso bundt(lettes)

As the winter months persevere, so do the inherent cravings for comfort food. This week, I sought after a variety of bundt + bundtlette recipes. After rummaging through the many beautiful techniques manifested throughout the interweb, picking & plucking my way through a variety of takes, I decided to combine a few and landed with this wonderfully dense chocolate espresso cake.

Chocolate Espresso Bundt Cake

ingredients: cake

  • 2 sticks butter, plus more for pan
  • 2 cups flour, plus more for pan
  • 1 + 1/2 cups sugar
  • 1/3 cup cacao powder
  • 1 tsp baking soda
  • 1/2 cup greek yogurt
  • 2 eggs
  • 3/4 cup espresso
  • 1 tsp vanilla
  • pinch salt
  • sea salt & bright red fruit, for topping

ingredients: chocolate espresso ganache topping

  • 5oz semi-sweet chocolate, finely chopped
  • 2/3 cup heavy whipping cream
  • 1/2 tsp arabica coffee beans, finely ground
mixing utensils

instructions: cake

Preheat oven 350°F. Melt a little bit of butter and brush onto a small bundt or bundtlette pan; sift flour over the pan and tap out excess. Set aside.

Combine flour, sugar, salt, baking soda in a large bowl and set aside.

In a sauce pan over medium heat, add the two sticks butter, cacao powder, and espresso, stirring until combined and smooth. Pour over flour mixture and whisk until smooth. Gradually whisk in eggs, then greek yogurt.

Pour into bundt pan. If using bundtlette pan, fill each cup half way. Baking times:  Small Bundt: 30 minutes / Bundlettes: 20 minutes

Once finished, place pan on a rack and let cool for at least 20 minutes before removing cakes from pan.

mixing chocolate
chocolate espresso bundtlettes
cooling chocolate bundtlettes

instructions: chocolate espresso ganache

place finely chopped chocolate & arabica coffee grounds in a bowl. in a small saucepan over medium heat, warm the heavy whipping cream until very hot, just before boiling. pour over chocolate mixture and whisk until smooth. let the mixture cool a bit so it thickens before topping the bundts.

additional toppings: i used rum-soaked cherries, but equally delicious + refreshing are fruits such as raspberries and strawberries; a drop of freshly whipped cream; or chop up some pistachios or whatever variety of nut you have on hand. if you like the sweet + salty, you may wish to simply top with flaky sea salt.

soaking cherries
prepping ingredients
chocolate espresso bundt cake

bon appetit