Espresso Bundt Cake with Chocolate Glaze As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Rating 4.86 out of 5 stars (7) Ingredients 8 servings 3 cups [420g] all-purpose flour1/2 teaspoon baking soda3/4 teaspoon salt1 1/2 cups [3 sticks | 339g] unsalted butter, at room temperature6 ounces [170g] cream cheese, at room temperature3 cups [600g] granulated sugar2 teaspoons finely ground espresso6 large eggs, at room temperature2 teaspoons pure vanilla extract1/4 cup whole milk, at room temperature1/4 cup espresso or strong coffee, at room temperature3 ounces [85g] semisweet or bittersweet chocolate, chopped into bite-sized piecesChocolate glaze6 ounces [170g] bittersweet chocolate, finely chopped3/4 cup heavy cream Calories AmericanDessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateSweetCreamyBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Position a rack in the center of the oven and preheat to 325ºF [160ºC]. Butter and flour a 10-inch 12-cup [25 cm – 2.9L] nonstick Bundt pan. Step 2 In a medium bowl, whisk together the flour, baking soda, and salt together. Step 3 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix the butter and cream cheese on medium speed until light and creamy, 2 to 3 minutes. Step 4 Add the sugar and ground espresso and turn the mixer up to medium high. Mix for 3 to 5 minutes, making sure to scrape down the bottom and sides of the bowl with a rubber spatula periodically. The butter and sugar should be light and fluffy. Step 5 Add the eggs one at a time, mixing for about 30 seconds after each addition. Periodically stop the mixer and scrape the bottom and sides of the bowl to ensure even mixing. Step 6 Add the vanilla and mix until combined. Step 7 On low speed, add the milk, followed by half the flour mixture, and mix until just combined. Step 8 Add the brewed espresso, and then the remaining flour mixture, and mix until just combined. Step 9 Remove the bowl from the mixer, add the chopped chocolate, and give the mixture a few more turns with a spatula to make sure it’s combined completely. Step 10 Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any large air bubbles. Step 11 Bake the cake until it is golden and a cake tester inserted in the center comes out clean, 45 to 65 minutes, depending on the pan. Step 12 Let the cake cool in the pan for 30 minutes, then carefully un-mold it onto a rack to cool a bit more before glazing (I often chill the cake in the refrigerator overnight, wrapped in plastic, before glazing). Step 13 For the glaze: Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Step 14 Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Step 15 Remove the plastic wrap and whisk until completely smooth. Coat the cake with the ganache while the ganache is still warm, but the cake has cooled. Step 16 Let the ganache set before slicing the cake. Chef’s notes Optional: Chill the cake overnight before glazing for best results.
