Chocolate Espresso Cake

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

chocolate espresso cake


The other night I was itching to bake something…and that something was going to be CHOCOLATE! I got this beautiful new bundt pan from my Mom for my birthday, and decided to make a chocolate cake.  I couldn’t just make any ‘ol cake though… it needed wow factor!  I just purchased some coffee extract,  so I decided to make this Chocolate Espresso {bundt} Cake!

It was one of those nights where I grabbed a sheet of scratch paper and started jotting down what I threw in the bowl as I went.  Measuring and tasting as I went.  The batter turned out good…. and I didn’t want to frost it, I thought ganache would look awesome “sliding” down the cracks in the sides…. like little rivers of chocolate…Mmmmmmm yes.

chocolate espresso cake

I decided at the last minute to make whipped cream.  I make this cake called Depression Cake that is a rich chocolate cake made without eggs, and it’s topped with whipped cream, so that came to mind, and I went for it.  Keeping with the coffee/chocolate thing I had going on, I dropped in a little instant coffee, you know the General Foods International kind?  Mine was a mocha latte flavor — it worked great.  Made the whip taste like a creamy latte.  If you don’t want to go buy a can of the coffee though for a teaspoon of it, regular whipped cream would be perfectly fine!

Chocolate Espresso Cake

I highly recommend you give this one a whirl… if you love chocolate … then you will totally dig this cake.

Have a slice with a nice cup ‘o Joe, a big glass of milk— or splurge and have it with a nice dark red wine… you will be in chocolate HEAVEN!

Yield: 1 cake

Chocolate Espresso Cake

Dark rich chocolate cake with a subtle coffee flavor, full of semi sweet chips. Topped with a coffee flavored chocolate ganache and whipped cream with a hint of chocolate flavoring. Sinful.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • For the Cake:
  • 1 - 15.25 ounce Dark Chocolate Cake Mix
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup semi sweet chocolate, roughly chopped
  • 2 teaspoons coffee extract
  • For the Ganache:
  • 3/4 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon coffee extract
  • For the Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon instant coffee (like General Foods International Coffee)
  • 2 Tablespoons powdered sugar


Preheat oven to 350 degrees and spray a bundt pan with non-stick cooking spray.

In your mixer slowly combine all of the cake ingredients, EXCEPT the chocolate, for 30 seconds. Turn to medium speed and mix for 2 minutes.

Fold in chocolate pieces.

Pour into bundt pan.

Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Invert cake on to a plate and let cool.

To prepare ganache, melt chocolate with cream in a small saucepan on the stove over low heat, stirring almost constantly. When chocolate melts and becomes smooth it is done.

Remove from heat and stir in extract.

Chocolate will be glossy.

Drizzle over the cake.

To prepare whipped cream, in your mixer with your whisk attachment, pour all of the ingredients. Whip until stiff peaks form. Store in the fridge until ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 5379Total Fat: 415gSaturated Fat: 187gTrans Fat: 13gUnsaturated Fat: 199gCholesterol: 1211mgSodium: 1998mgCarbohydrates: 409gFiber: 22gSugar: 320gProtein: 65g

Nutrition isn't always accurate.



Similar Posts


  1. Oh wow!! This is simply stunning. What a perfect chocolate cake recipe. I am not a coffee fan in terms of drinking a cup of coffee but I always find that it just takes chocolate cakes to that next level of deliciousness. I adore this recipe. That bundt pan made this beautiful. I want one.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.