Light Chocolate Bundt With Coffee Glaze Recipe

Name: Light Chocolate Bundt With Coffee Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups (8 3/4 oz) all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 3 oz bittersweet chocolate, finely chopped; 3/4 cup (2 1/4 oz) Dutch-processed cocoa powder; 1 teaspoon instant espresso powder; 1 cup boiling water; 2 cups (14 oz) packed light brown sugar; 1/2 cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon vanilla extract; Coffee Glaze:; 1 cup (4 oz) confectioners' sugar; 5 teaspoons brewed coffee; 3/4 teaspoon instant espresso powder (optional)

Servings: persons

1 3/4 cups (8 3/4 oz) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 oz bittersweet chocolate, finely chopped
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1 cup boiling water
2 cups (14 oz) packed light brown sugar
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
Coffee Glaze:
1 cup (4 oz) confectioners' sugar
5 teaspoons brewed coffee
3/4 teaspoon instant espresso powder (optional)

1
Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
2
Whisk the flour, salt and baking soda together in a medium bowl.
3
Add the chocolate, cocoa powder and instant espresso to a large heatproof bowl. Pour the boiling water over the mixture, then cover the bowl and let stand for 5 minutes. Whisk until the chocolate is melted and smooth and the mixture is combined. Let cool for about 2 minutes.
4
Add the brown sugar, oil, eggs, and vanilla to the chocolate mixture, and whisk vigorously until smooth. Sift half of the flour mixture over the batter and gently whisk to incorporate. Sift in the remaining flour mixture and whisk gently until combined.
5
Transfer the batter to the prepared bundt pan and level the top. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.
6
Glaze:
7
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.

1833

kcal

Calories

104

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cups (8 3/4 oz) all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 3 oz bittersweet chocolate, finely chopped, and more.

Yes, Light Chocolate Bundt With Coffee Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Chocolate Bundt With Coffee Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions