Espresso Chocolate Bundt Cake with Kahlua Glaze
With a rich and tender crumb, and a sweet boozy glaze, this chocolate espresso cake is the perfect choice for a bundt.
The best part about bundt cakes is their ease and simplicity. Using a bundt pan gives the cake a clean and elegant look, without the hassle of assembling cake layers. The bundt itself is decorated with a simple and easy glaze—powdered sugar and Kahlua drizzled over the chilled cake. Bundt cakes are one of the easiest desserts to make, without sacrificing a beautiful presentation.
What Makes This Cake Special?
Technically, any cake can be made into a bundt cake, as long as the recipe provides enough eggs and leavening to lift the cake properly, but a bundt cake is only as good as the texture of the crumb and the selected glaze.
Think of it this way, when a layer cake is made, the entire cake is encased in frosting, keeping it moist. Sometimes layers are even washed with syrup to ensure a tender crumb. With a bundt cake, the crumb is only as good as it comes out of the oven. Further, the glaze covers only part of the cake, so it is critical the crumb is tender, and the glaze is flavorful, as it needs to make an impression on the palate without the frills and lengths taken for layer cakes.
This espresso chocolate cake with Kahlua glaze is the perfect paring for a bundt cake. It has a soft tender crumb, that isn’t too sweet—considering it calls for black coffee—paired with a sweet boozy glaze, giving it next level flavor. Bundt cakes can often be denser, and although I have enjoyed a more loaf like bundt with tea, this cake is soft, rich and would be delicious eaten alone, without the glaze. This was my goal in recipe testing, to make a cake that can stand alone, and that is exactly what I did.
Properly Greasing A Bundt Pan
This. Is. Critical.
Some bundt pans are nonstick, and that is helpful in avoiding the cake from sticking or even worse, chunks of the cake getting stuck, while the other half releases. It is essential to properly grease and flour the bundt pan, and I would recommend this, even if the pan is considered nonstick. It just isn’t worth the risk.
Instructions for properly greasing a bundt pan are as follows: using a bundt pan, brush an even layer on the bottom and the sides of the pan with melted butter or shortening—coating it thoroughly. A thick layer isn’t desired, but rather enough that the pan is nicely greased. Next, put two tablespoons of flour into the bottom of the pan and rotating the pan in a circular motion coat the bottom and sides evenly—don’t forget the inner side of the bundt pan as well. Once the flour covers the entirety of the pan, place pan over a sink and gently, but swiftly smack out the rest of the flour, leaving a perfect layer of grease and flour. I usually smack the pan against the middle barrier of the sink and then wash remaining flour down the sink. Set pan aside until ready to bake.
Final Tip
This cake is made with hot coffee, so selecting a quality coffee will make all the difference in flavor. It isn’t necessary to buy something top of the line, but make sure to use a coffee that is enjoyed at home, has full flavor, and is something you may even appreciate sipping black.
Espresso Chocolate Bundt Cake with Kahlua Glaze
Ingredients
- 1 1/2 sticks salted butter, room temperature
- 2 cups granulated sugar
- 2 tablespoons canola oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla
- 1 1/4 cup all purpose flour
- 1/2 cup cake flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup half-and-half
- 2/3 cup strong coffee, freshly brewed
- 1/4 teaspoon espresso powder
- 2/3 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 2 to 3 tablespoons Kahlua depending on desired thickness
Instructions
- Preheat oven 350 degrees F. Butter and flour one standard 10 inch bundt pan. Set aside.
- Brew a pot of hot coffee. Keep coffee hot while cake is prepared.
- In a mixer, fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4 minutes. Drizzle the oil into the bowl on medium speed. Once incorporated, turn the mixer back to medium-high speed for another 1-2 minutes.
- Add eggs one at a time, briefly mixing batter on medium-low speed until smooth and scraping the bowl after each egg addition. Add vanilla and briefly mix until combined.
- In a separate bowl, using a fine mesh sieve, sift the flours, baking soda and salt. Spoon and level the flours for an accurate measurement.
- After ensuring the coffee is hot, add half-and-half, cocoa powder, espresso powder and hot coffee into a glass measuring cup, and whisk until the mixture is smooth.
- Alternating between the dry ingredients and the coffee mixture, add a third of the flour mixture into the mixing bowl on low speed. Immediately follow with half of the coffee mixture, followed by another third of the flour mixture and the second half of the coffee mixture. Finish with the remaining flour nmixture. The mixer should be kept on low speed, so the flour and coffee mixture do not splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top. After scraping, turn the mixer up to medium for just a few seconds ensuring the batter is fully mixed and smooth.
- Pour batter evenly into the prepared Bundt and place into oven. Start assessing your cake at 30 minutes. It will likely take longer than 30 minutes, but watch closely. If the cake is giggly, it is not done and needs a few more minutes When a long skewer inserted comes out clean, the cake is done. Cool Bundt for 10 minutes before turning out the cake. Place cake on wire rack to finish cooling.
- To make the glaze, whisk the powdered sugar and Kahlua until smooth. Once cake is fully chilled, drizzle glaze over bundt, letting the icing run down the sides and center hole of the cake.
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