Fudgy Chocolate Espresso Bundt Cake

This fudgy chocolate espresso cake is the most decadent pound cake-inspired dessert in a gorgeous bundt cake form!

Ingredients

Method

Nutrition

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For

20

M

I

For the chocolate espresso cake

180

g

Cake flour

63

g

Dutch process cocoa powder

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Per Serving

Calories

352kcal

Fat

23g

Saturates

10g

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Notes

If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 95g or 1 cup + 2 tbsp. Use a neutral oil, such as vegetable or canola oil. I recommend using light-tasting extra virgin olive oil. Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!

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