Chocolate Espresso Bundt Cake with Dark Chocolate Cinnamon Glaze

Chocolate Espresso Bundt Cake


8 oz butter (2 sticks/1 cup)

1/2 cup high quality Dutch process cocoa, such as Cacao Barry Extra Brute

1 tablespoon instant espresso powder dissolved into 3/4 cup water

2 cups granulated sugar

1 cup sour cream

1 tablespoon vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt


Preheat oven to 350° F. Butter and flour a 10-12 cup bundt pan or Kugelhopf pan.

Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat. Add the sugar, sour cream, vanilla, and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, sbaking soda, and salt. Add all at once to the first mixture, whisking until well blended.

Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.

*Bundt cake recipe adapted from Chocolate Bundt Cake from

Dark Chocolate Cinnamon Glaze

4 oz high quality bittersweet chocolate (I use Callebaut), coarsely chopped

1/3 cup unsalted butter,  softened and cut into 1/2 pieces

1 1/2 teaspooons light corn syrup

1/2 teaspoon ground cinnamon


Place the chocolate, butter, corn syrup, and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.


Pour warm glaze over bundt cake. Keep covered in a cake-keeper at room temperature for up to 4 days.

*Glaze recipe adapted from Baked Explorations.