Description
This moist and delicious espresso chocolate bundt cake is perfect for any occasion, especially during the holidays.
Ingredients
Scale
- 1 box yellow cake mix
- 1 small 3 oz box instant chocolate pudding mix
- 1 teaspoon espresso powder
- 4 eggs (whisked before adding)
- ½ cup oil
- ½ cup water
- 8 oz sour cream
- 1 cup dark, milk, or semi-sweet chocolate chips (tossed in 1 tablespoon flour so they don’t sink)
- Butter for generously greasing the bundt pan
- Dark chocolate bar (for shaving curls on top — optional but beautiful)
Instructions
- In a large mixing bowl, whisk together the yellow cake mix, instant pudding mix, and espresso powder.
- Add the oil, water or coffee, sour cream, and the four whisked eggs. Mix until smooth — about 1-2 minutes.
- Toss the chocolate chips with 1 tablespoon flour, then fold them gently into the batter.
- Generously butter the entire inside of the bundt pan — this is the key to a clean, pretty release.
- Pour in the batter and bake at 350°F for 45–50 minutes. Mine was perfect at 50 minutes.
- Let it cool for 10–15 minutes, flip onto a cake plate, and let it finish cooling completely.
- For the holidays, I shaved a dark chocolate bar with a potato peeler to create beautiful chocolate curls.
- Dust with powdered sugar.
- Drizzle with a simple vanilla glaze.
- Or leave it completely plain — it’s so moist it doesn’t need anything!
Notes
- This cake is best served after it has cooled completely.
- You can add more or less espresso powder depending on your taste preference.
- Chocolate curls can be made easily with a vegetable peeler.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32
- Sodium: 340
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 70