Life is always better with cake. Add rich melting chocolate chunks and your favorite Espresso and you will be eating this cake every morning for your wake-up routine. There is something so special about that first bite of a Bundt cake. Bundt cakes are very appealing to the eye, you see this beautiful chocolate covered cake sitting on an elegant stand waiting to be sliced up and your eternal chocolate monster screams sign me up! Luckily for you this moist Chocolate espresso Bundt cake with notes of orange and cinnamon is possibly the easiest cake to make. Any of Scharffen Berger’s chocolates will make this cake stand out from the crowd. I prefer to use a mix of the 62% and 70% so I can get the best of both worlds when it comes to the flavor profile of the cocoa. Add their NEW 41% milk chocolate + toasted coconut + coffee bar as a playful finish and you be left wanting more!
2 sticks of unsalted softened butter
1 cup of granulated sugar
3 large room temperature eggs
1/3 cup of mayonnaise
1 tsp of vanilla extract
1 Tbs of orange zest
2/3 cup of orange juice
1 cup of brewed espresso or coffee
6 1oz pieces of Scharffen Berger 62% semisweet Dark chocolate baking portions
2 ½ cups of cake flour
2 tsp of baking soda
1 tsp of cinnamon
2 tsp of instant espresso
2 Tbs of Scharffen Berger’s 100% cocoa powder
½ cup of Scharffen Berger’s 70% bittersweet Dark Chocolate baking chunks
2 each Scharffen Berger’s NEW 41% milk chocolate + toasted coconut + coffee
1 tsp coconut oil
Instructions: Preheat oven to 350 degrees°
Step one: In a microwave safe bowl slightly melt the butter. (Not completely melted just enough to loosen it up.) Allow to cool.
Step two: Add the sugar and mix with a whisk or spatula until the sugar is completely coated and combined.
Step three: Mix in the eggs and mayonnaise along with the vanilla extract and orange zest.
Step four: Melt Scharffen Berger’s 62% semisweet Dark chocolate baking portions in a microwave safe bowl. 10 seconds at time so the chocolate does not burn. Allow to slightly cool then add that to the batter.
Step five: In a separate bowl combine the dry ingredients. (Cake flour, baking soda, cinnamon, instant espresso and Scharffen Berger’s 100 % Cocoa Powder.) mix well.
Step six: in a separate bowl combine the orange juice and brewed espresso/ coffee. Add half of the wet ingredients into the batter. Mix until combined.
Step seven: Add half of the dry ingredients. Mix until combined.
Step eight: Repeat steps six and seven until the batter in velvety.
Step nine: Fold in the ½ cup of Scharffen Berger’s 70% bittersweet Dark chocolate baking chunks. Set aside.
Now that the batter is completely combined. Find your favorite Bundt cake pan and spray with a generous amount of none stick spray. Pour the batter into the pan and spread evenly.
Make sure to put the Bundt cake pan on a sheet tray. Now bake at 350° for 35- 40 mins or until a cake tester comes out clean. Allow the cake to completely cool before flipping it out of the mold.
For the topping this part is optional but 100% encouraged; in a microwave safe bowl melt 2 each of Scharffen Berger’s NEW 41% milk chocolate + toasted coconut + coffee bar with 1 tsp of coconut oil. Allow it to hang out for a second before pouring it all over the Bundt cake. The best part about using this (New) bar is that you can see the little chunks of toasted coconut and the flavor of the milk chocolate truly complements the semisweet darks. It’s a beautiful affair.
Recipe by Pastry Chef Sarah Pineda