Espresso Marble Bundt Cake

This Espresso Marble Bundt Cake is moist and decadent with a rich espresso ganache for the perfect dessert!

If you’re looking for something else to serve mom, try this Strawberry Rhubarb Shortcake

When I started to think of a recipe for Mother’s Day, it came down to the one thing most moms have in common, we use coffee as fuel…chocolate too.

So what better way to celebrate Mother’s day than with a  delicious Espresso Marble Bundt Cake.  Now you can have your coffee and eat it too.

Most of the moms within our circle of friends live, eat and breathe coffee like I do so I think this is the perfect breakfast, brunch or dessert coffee marble cake recipe.

I also decided to cover the entire marble bundt cake in a rich, dark chocolate ganche. 

For all you moms out there, this one is for you.  Now have your husbands, children, family members, etc make this for you on your special day, afterall you deserve it and so much more!

We also have a fabulous giveaway at the end of this post where you can win a KitchenAid Stand Mixer, in your choice of black or white, which is perfect for whipping up this moist marble cake.

I am no stranger to putting espresso and/or coffee in my recipes:

Espresso Hot Fudge Sauce put it on ALL the things!
Peanut Butter Espresso Cake the best of both Worlds!
Iced S’mores Latte Pops a caffeinated way to cool down!

I also love that this black and white marble cake, is just that.  It has vanilla and chocolate layers so if you are one of those people who can’t decide, now you don’t have to.

WHY DO YOU PUT ESPRESSO IN YOUR CHOCOLATE BAKED GOODS?

Espresso or coffee powder intensifies and enhances the richness and flavor of chocolate when placed into baked goods.

If you do not like coffee, you can’t really taste it.  It doesn’t add an overwhelming taste of coffee, it’s more of a flavor booster to the chocolate.  Feel free to omit.

WHERE CAN I BUY ESPRESSO POWDER?

These days, you should be able to find espresso powder in your local grocery store.  But if you can’t, you can purchase espresso powder on Amazon

My favorite brand is King Arthur Espresso Powder.

WHAT IS A GOOD SUBSTITUTE FOR ESPRESSO POWDER?

If you can’t find espresso powder, you can substitute If you can’t find espresso powder, you can substitute with instant coffee granules

HOW MUCH ESPRESSO SHOULD I ADD TO MY BAKED GOODS?

I always use one teaspoon into the batter of my baked goods.

If I am making a ganache or a sauce, I use one teaspoon.

HOW DO YOU MAKE ESPRESSO MARBLE BUNDT CAKES?

1. Preheat oven to 350°F.  Grease a bundt cake with cooking spray and dust with flour.  
2. Start by mixing together butter, brown sugar and white sugar until combined.  Add in eggs, one at a time, followed by vanilla extract and Greek yogurt.  Beat until smooth.
3. Into a medium bowl whisk together cups flour, baking soda and salt.
4. Add dry mixture into the mixing bowl with the sugar mixture alternating with the milk.  Beat until smooth. 
5. Separate the batter equally* into 2 bowls.  Into one bowl add cocoa powder and espresso powder and whisk to combine. 
6. Drop large spoonfuls of the vanilla batter into the bottom of the bundt pan.  Drop large spoonfuls of the chocolate batter on top of the vanilla layer, creating layers.
7. When all of the batter has been added to the pan, take a large skewer or butter knife and swirl together in figure 8 motions. 
8. Bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool completely, about 1 hour. 

*I measured and it was 3 1/4 cups of each batter, but you can eyeball it

Espresso Ganache

1. Into a large bowl add butter and chocolate.  Melt in the microwave in 30 second intervals until melted.  Whisk in espresso powder.
2. Pour over cooled bundt cake and place into refrigerator for 1 hour until set.  Cut into 12-16 slices and serve.

OTHER RECIPES YOU’LL LOVE:

• Caribbean Pork Chops Mango Pineapple Salsa
• Peach and Dijon Pork Chops
• Sheet Pan Mini Meatloaves
• Sheet Pan Chicken Fajitas

In my World, you can never have too much coffee and this Espresso Marble Bundt Cake is marvelous!

7 votes

Print

Espresso Marble Bundt Cake

Prep 5 mins

Cook 50 mins

Inactive 1 hour

Total 1 hour, 55 mins

Author Megan | Strawberry Blondie Kitchen

Yield 16 servings

This Espresso Marble Bundt Cake is moist and decadent with a rich espresso ganache for the perfect dessert!

Ingredients

Espresso Marble Bundt Cake

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2/3 cup Greek Yogurt
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 1/3 cup cocoa powder
• 1 teaspoon espresso powder

Espresso Ganache

• 6 tablespoons heavy cream
• 1 cup dark or bittersweet chocolate or chocolate chips
• 1 teaspoon espresso powder
•  

Instructions

1. Preheat oven to 350°F.  Grease a bundt cake with cooking spray and dust with flour.  
2. Start by mixing together butter, brown sugar and white sugar until combined.  Add in eggs, one at a time, followed by vanilla extract and Greek yogurt.  Beat until smooth.
3. Into a medium bowl whisk together cups flour, baking soda and salt.
4. Add dry mixture into the mixing bowl with the sugar mixture alternating with the milk.  Beat until smooth. 
5. Separate the batter equally* into 2 bowls.  Into one bowl add cocoa powder and espresso powder and whisk to combine. 
6. Drop large spoonfuls of the vanilla batter into the bottom of the bundt pan.  Drop large spoonfuls of the chocolate batter on top of the vanilla layer, creating layers.
7. When all of the batter has been added to the pan, take a large skewer or butter knife and swirl together in figure 8 motions. 
8. Bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool completely, about 1 hour. 

*I measured and it was 3 1/4 cups of each batter, but you can eyeball it

Espresso Ganache

1. Into a large bowl add butter and chocolate.  Melt in the microwave in 30 second intervals until melted.  Whisk in espresso powder.
2. Pour over cooled bundt cake and place into refrigerator for 1 hour until set.  Cut into 12-16 slices and serve.

Courses Dessert

Cuisine American

Be sure to check out the other recipes that have been posted for Mother’s Day from a few of my blogger friends.

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