Chocolate Espresso Bundt Cake

A delicious and ever so moist dark chocolate espresso bundt cake topped with a touch of powdered sugar. The perfect recipe to add to any dessert menu!

Ingredients

• 1 ⅔ cups all-purpose flour
• ⅓ cup cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 cup & 2 tablespoons granulated sugar
• ⅓ cup brown sugar
• ¾ cup buttermilk
• ⅔ cup olive oil
• 1 ½ teaspoons vanilla extract
• 2 eggs, large
• ⅓ cup + 1 tablespoon hot water
• 2 ounces hot espresso

Instructions

1. Preheat oven to 350°F.
2. Grease bundt pan.
3. Add dry ingredients into a large bowl and whisk together to combine.
4. In a separate bowl, whisk together buttermilk, olive oil, vanilla, and eggs.
5. Add the wet ingredients to the dry ingredients, whisking to combine.
6. Add hot water and espresso to the wet ingredients, whisking until everything is well mixed.
7. Pour cake batter into prepared pan, making sure not to overfill.
8. Bake for 50-55 minutes or until a toothpick or knife, when inserted, come out clean.
9. Let the cake cool in the bundt pan for 15 minutes before inverting onto a cooling rack.
10. Serve and enjoy!
    
     

Recipe by: @emilylaurae