Chocolate Espresso Bundt Cake

• porções: 8
• tempo ativo: 35 min
• tempo total: 1 hour 15 minutes

Ingredientes

1 cup brewed coffee , hot

3/4 cup Dutch processed cocoa powder

1 cup heavy cream

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

8 ounces cream cheese , softened

2 cups powdered sugar

1 teaspoon vanilla extract

2 teaspoons instant espresso powder

to 1/2 Up cup heavy cream

Instruções

For the cake

Preheat your oven to 350 degrees. In a small bowl, whisk together the coffee and cocoa powder until smooth. Set aside to cool. In a large bowl, whisk together the heavy cream, vegetable oil and eggs until smooth. Whisk in the vanilla extract and the coffee and cocoa mixture until combined.

Add the flour, sugar, baking powder, baking soda and salt in with the wet ingredients. Whisk until smooth and there are no clumps. Pour the cake batter into a very well greased bundt cake pan. Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

Allow the cake to cool for a couple minutes in the pan before turning it out onto a cooling rack to cool completely. If you allow the cake to sit too long in the bundt cake pan, it can cause it to stick to the pan when you try to turn it out.

For the frosting

In the bowl of an electric mixer, beat the cream cheese on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one cup of powdered sugar at a time until a smooth frosting forms. Mix in the vanilla and instant espresso powder.

Use a rubber spatula to slowly fold small amounts of the heavy cream into the prepared frosting to make it a pourable consistency.

Pour the frosting over the top of the cooled bundt cake and allow it to cascade down the sides. Enjoy!

Source: <a href="https://kjandcompany.co/chocolate-espresso-bundt-cake/">kjandcompany.co</a>