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!
Ingredients
- 5 large eggs
- 1 cup granulated sugar
- ½ cup plain yogurt
- 2 teaspoon pure vanilla extract
- ¼ cup plus 2 tbsp olive oil
- 1 teaspoon baking soda
- 2 tsp baking powder
- 1 ¾ cup all purpose flour
Espresso Batter
- 2 teaspoon espresso powder or instant coffee
- 2 tsp granulated sugar
- 2 teaspoon hot water
- 1 tablespoon all purpose flour
Chocolate Batter
- 2 tablespoon unsweetened cocoa powder
Instructions
Cake batter:
- Preheat oven to 350 degrees F and spray or grease a 10-inch bundt pan. In a bowl, sift the flour, baking soda, and baking powder and set aside. In a large bowl or stand mixer fitted with paddle attachment, beat the eggs and sugar on high speed until fluffy and lightened in color. This will take about 3-4 minutes. Add vanilla extract, olive oil, and yogurt and mix until well combined. Add the dry ingredients to the bater and mix until well combined. Separate the batter into three bowls.
Espresso Batter
- In one small bowl, add espresso, sugar, hot water and whisk until mixture forms a stiff peak. Add this mixture and the additional flour to one of the bowls with the batter and mix until combined.
Chocolate Batter
- In the second bowl of the batter, add the unsweetened cocoa powder and mix until combined.
Bundt Cake
- Add the plain batter on the bottom of the bundt pan followed by espresso and chocolate batter. Bake the cake for 40 minutes or until toothpick comes out clean.
- Once baked, let the cake to cool for 10-15 minutes before removing it from the pan.