Indulge in the rich flavors of espresso and chocolate with this decadent Espresso Chocolate Bundt Cake, perfect for coffee and dessert lovers alike.
Gather flour, sugar, butter, eggs, vanilla extract, cocoa powder, espresso powder, brewed coffee, baking powder, baking soda, and salt.
Grease and flour your bundt pan thoroughly to ensure the cake releases easily after baking.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, then incorporate vanilla extract, cocoa powder, and espresso powder dissolved in brewed coffee.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Mix powdered sugar with a little brewed coffee until smooth. Drizzle over the cooled cake for added espresso flavor.
Serve slices of Espresso Chocolate Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream.