Espresso Bundt with Salted Chocolate Ganache
Espresso Bundt with Salted Chocolate Ganache is a decadent dessert that coffee enthusiasts will love. This moist bundt cake, infused with rich espresso and draped in luscious salted chocolate ganache, offers an unforgettable blend of flavors. Perfect for gatherings or a cozy night at home, each slice delivers an indulgent experience that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup brewed strong espresso (cooled)
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 cup heavy cream (for ganache)
- 8 oz semi-sweet chocolate chips (for ganache)
- Pinch of sea salt (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, mix cooled espresso, softened butter, eggs, and sour cream until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Transfer the batter to the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
- While the cake cools on a wire rack, prepare the ganache by heating heavy cream until steaming. Stir in chocolate chips until melted and add sea salt.
- Once cooled completely, invert the cake onto a platter and drizzle with ganache.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg