This chocolate espresso cake is so simple, and absolutely delicious. The secret to our Chocolate Espresso Bundt Cake is the addition of very strong coffee to a simple box cake mix. Top it off with an amazing chocolate frosting and you are good to go!
Table of contents
Instant espresso is my favorite to use in this recipe, but any bold instant coffee crystals or leftover strong coffee will work.
Why We Love This Recipe
- Easy to Make: This recipe starts with a boxed cake mix.
- Chocolate: The addition of instant espresso crystals brings out more delicious chocolate flavor.
- Texture: Chocolate chips folded into the batter add a melty, indulgent touch.
- Perfect for All Occasions: Whether it's for a special gathering or just a treat at home, this cake is always a crowd-pleaser.
Recipe Ingredients
- Chocolate Cake Mix - Use your favorite brand and flavor of chocolate cake mix.
- Eggs, Oil, Water - as needed per your package of cake mix.
- Instant Espresso Coffee - Any bold instant coffee or leftover strong coffee will also work.
- Chocolate Chips - optional but adds another layer of chocolate richness.
- Powdered Sugar, Salt, Cocoa Powder, Milk, Vanilla - for the frosting.
Mom Tip
For special occasions, sliver some chocolate over the top of the cake for a beautiful presentation. I like to use a 65 to 70 percent dark chocolate bar.
Step-by-Step Recipe Instructions
For the cake
Preheat the oven per the package of chocolate cake mix. Prepare your Bundt pan, or pan of your choice, with nonstick cooking spray, if needed. Set aside.
Dissolve coffee crystals in a measuring cup with a small amount of hot water. Once they are dissolved, fill the measuring cup with enough water to equal the amount called for on your box of cake mix. Set aside.
In a mixing bowl, add the cake mix, eggs, oil, and coffee (water) as per the amount on the cake mix. Mix as directed.
If you like, stir in some chocolate chips. Pour the cake batter into the prepared cake pan.
Let the cake cool slightly and remove from the pan.
Other recipes using coffee
For the frosting
In a mixing bowl, whisk together the powdered sugar, cocoa powder and salt. Next, add the vanilla and milk. Mix until well blended.
*Add the milk a little at a time to get the desired consistency.
Use a spoon or spatula and slowly drizzle the frosting over the top of the cake, allowing it to drip down the sides.
If you want, top the chocolate cake with a little bit of shredded chocolate for a fancier presentation.
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With just a few tweaks you can transform a simple box cake mix into this Chocolate Espresso Bundt Cake. The combination of chocolate and bold coffee make it an irresistible dessert.
Storage
Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to make it last a little longer
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Printable Recipe
Chocolate Espresso Bundt Cake
Equipment
- 1 Bundt Cake Pan optional
Ingredients
For the cake
- 1 box Chocolate Cake Mix You favorite brand
- 3 Eggs *
- ½ cup Canola Oil *
- 3 teaspoons Instant Espresso Coffee heaping
- 1 ¼ cup Water *to make coffee
- ½ cup Chocolate Chips
For the frosting
- 2 cups Powdered Sugar
- 2 tablespoons Cocoa Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 4 tablespoons Milk more or less as needed
Instructions
For the cake
- Add instant espresso (or other bold coffee) to a measuring cup. Add a small amount of hot liquid and stir until granules have dissolved.3 teaspoons Instant Espresso Coffee
- Add cool water to the measuring cup so the total amount of liquid equals the amount of water asked for on your box of cake mix.1 ¼ cup Water
- In a large bowl, add the cake mix, the coffee, and the remaining ingredients listed on the package. (Probably just eggs and oil)1 box Chocolate Cake Mix, 3 Eggs, ½ cup Canola Oil, ½ cup Chocolate Chips
- Mix the cake mix according to the package directions. When you are done beating the cake batter, fold in the chocolate chips, or wait and sprinkle them over the top of the batter after it is in the pan.
- Add the espresso cake batter to a bundt pan, or baking pan of your choosing. Bake according to the directions on your box of cake mix. Remove from oven and cool.
- When the cake has cooled, remove it from the baking pan. Place it on a rack or serving dish.
For the frosting
- Whisk together the powdered sugar, salt, and the cocoa powder.2 cups Powdered Sugar, 2 tablespoons Cocoa Powder, ½ teaspoon Salt, 1 teaspoon Vanilla, 4 tablespoons Milk
- Using a spoon, stir in the vanilla and the milk. Add the milk a little at a time to get the consistency you want.
- Pour the frosting over the top of the cake and let it drip down the sides.
- Serve.
Christine @ WRY TOAST
oh my goodness, this looks SO moist and fudgy!!!! honestly dying for a slice - pinned for the weekend! x
cookthisagainmom
Thank you! I hope you enjoy it! 🙂
Jess DiGiannurio
Oh my goodness this looks sinfully delicious, I especially love your photography! Totally pinning, have a great day xo
cookthisagainmom
Thank you so much, Jess! 🙂