Chocolate Coffee Bundt Cake
Indulge in the ultimate dessert experience with this Chocolate Coffee Bundt Cake, a rich and moist cake that perfectly marries the deep flavors of chocolate and coffee. This stunning bundt cake is made with a blend of cocoa powder, brewed coffee, and semi-sweet chocolate chips, creating a luscious treat with bursts of melty chocolate in every bite. The addition of buttermilk imparts incredible tenderness, while a hint of vanilla elevates the aroma. Easy to prepare in under 20 minutes, this show-stopping cake bakes to perfection with a beautifully tender crumb. It’s ideal for special occasions, gatherings, or simply a decadent weeknight dessert. Serve as is, dust with powdered sugar, or drizzle with chocolate glaze for an extra touch of indulgence. Perfect for chocolate lovers and coffee enthusiasts alike, this bundt cake is sure to steal the spotlight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cups Brewed coffee (cooled)
- 1 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well combined.
In a medium bowl, whisk together the brewed coffee, buttermilk, vegetable oil, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and allow the cake to cool for 10-15 minutes in the pan.
Carefully invert the cake onto a wire rack and let it cool completely before serving.
Optionally, dust with powdered sugar or drizzle with chocolate glaze for decoration before serving.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 42.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
