Chocolate Espresso Bundt Cake! Ombre Bundt Cake! Three layers: vanilla, coffee, and mocha flavors. This bundt cake is soft, moist, and easy to bake. The best flavors: vanilla, chocolate and coffee all in one cake!

This bundt cake includes two of my favorite cake flavors: chocolate and coffee. These two are pretty much match made in heaven. This cake has a beautiful ombre effect of vanilla, coffee, and chocolate. You can swirl the three batters or leave them as they are, like I did.

The ingredients used in this cake are very basic, but when combined together, they create a delicious bundt cake. To keep the cake moist, I used plain yogurt in this cake, but you can use Greek yogurt or even sour cream. If you do use either of those, just use ¼ cup of them and not ½, because they have a thicker consistency. Lastly, to give the cake that rich chocolate flavor, make sure to use a good quality unsweetened cocoa powder. Also dont forget to have the eggs and yogurt to be at room temperature!

Ingredients Chocolate Espresso Bundt Cake:

• Eggs- at room temperature
• Granulated sugar
• Plain yogurt- at room temperature
• Extra virgin light olive oil
• All purpose flour
• Baking soda and baking powder
• Espresso or instant coffee
• Unsweetened cocoa powder

How To Make Chocolate Espresso Bundt Cake

1. Preheat the oven to 350 degrees F. Using a baking spray, spray the bundt pan. I used my Nordic Ware pan.
2. In a bowl of standing mixer using the paddle attachment, beat the eggs and sugar on high speed for about 3-4 minutes.
3. Once the eggs and sugar become lightened in color and become fluffy, add vanilla extract, plain yogurt, and olive oil and mix for 1-2 minutes or until well combined.
4. Sift the flour, baking soda, and baking powder in a bowl and add it to the wet ingredients and mix until well combined, but don’t over-mix!
5. Separate the batter in three separate bowls.

Espresso Batter- Dalgona Coffee

1. In a small bowl, add ⅓ of the batter.
2. In a separate bowl, add the espresso powder, sugar, and hot water whisk until forms a strong peak. You can do this with an electric mixer or by hand, but it’s easier with an electric mixer.
3. Once you reach a strong peak, add the mixture to the bowl containing the ⅓ of the batter and mix. Because the coffee mixture is wet, you’ll need to add about 1-2 tablespoons of all purpose flour, otherwise your batter will be wet.

Chocolate Batter

1. In a small bowl, add ⅓ of the batter.
2. To this batter, add the unsweetened cocoa powder and mix until well combined.

Bundt Cake

1. In a greased bundt cake pan, add the vanilla batter, followed by espresso and chocolate batter.
2. Bake the cake in a preheated oven at 350 degrees F for 40 minutes.
3. Once the cake has been baked and you have removed it from the oven, let it cool for 10-15 minutes before removing it from the pan.