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Fudgy Chocolate Espresso Bundt Cake
5 ratings
This chocolate espresso bundt cake is based off of my beloved Chocolate Sour Cream Pound Cake, and is honestly even better! It still has that rich, dense pound cake quality, but with some cake flour and oil, it's also incredibly soft & moist.
Ingredients
Refrigerated
• 3 Eggs
Baking & Spices
• 1 1/4 tsp Baking powder
• 180 g Cake flour
• 63 g Cocoa powder, dutch process
• 32 g Cocoa powder, black
• 370 g Granulated sugar
• 2 tsp Kosher salt
• 170 g Powdered sugar
Oils & Vinegars
• 150 g Neutral oil
Drinks
• 12 g Espresso, powder
• 56 g Espresso, hot
Dairy
• 297 g Butter, unsalted
• 170 g Sour cream
Other
• 1 tbsp Vanilla bean paste or extract