This delicious bundt cake has a coffee chocolate flavour and is made moist and delicious with the addition of sour cream.
Ingredients
- 180g butter, softened
- 1 1/2 cups caster sugar
- 3 eggs
- 1/4 cup espresso, cooled
- 150g sour cream
- 1 1/2 cups self-raising flour
- 1/4 cup cocoa
For icing
- 1 cup icing sugar
- 1 tsp cocoa
- 1 tsp butter, softened
- 2-3 tbsp espresso, cooled
Method
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Step 1Preheat oven to 180C. Grease an 8-cup capacity bundt tin with melted butter and dust with flour, shaking off the excess. Refrigerate while you prepare the batter to allow the butter to harden.
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Step 2In the bowl of a stand mixer, or using hand-held beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Beat in espresso. Add sour cream and flour and beat until well combined. Remove half the mixture to a bowl. Add cocoa to the remainder and beat to combine.
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Step 3Dollop a spoonful of coffee batter into the tin. Dollop a spoonful of chocolate batter on top. Continue adding spoonfuls of batter, alternating, until you have used it all. Gently shake the tin to settle the batter and smooth the top. Bake for 40-50 minutes until a skewer inserted into the centre comes out clean.
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Step 4Allow to cool slightly in the tin, then turn out onto a cake rack to cool completely.
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Step 5To make icing, sift icing sugar and cocoa into a bowl. Add butter and enough espresso to form a smooth, spreadable consistency. Drizzle over cooled cake.
Recipe Notes
- To ensure an easy release from the bundt tin, brush it liberally with melted or very soft butter then dust with flour and refrigerate to set the butter. This should ensure your cake doesn’t stick.
- If you don’t have an espresso maker at home, make up some strong instant coffee.
- Recipe and photo by Greer Worsley.
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