The coffee bundt cake with dark chocolate chips is the perfect recipe for those who love the intense aroma of coffee in baked goods. It’s an easy and quick preparation that takes only 10 minutes with a bowl and an electric whisk. I often make it in the evening so that in the morning it’s ready for a fragrant and irresistible breakfast.
This bundt cake is soft, moist and wonderfully flavored. The coffee gives it an intense aroma while the dark chocolate chips make every slice even more decadent. To finish it off I added a delightful coffee glaze that makes it even more irresistible.
It’s also suitable for those who are lactose intolerant, because in the batter I use liquid coconut oil instead of butter or milk. A simple cake but full of flavor, perfect to serve at breakfast, for an afternoon snack or after lunch with a cup of coffee.
This coffee bundt cake with chocolate chips is also a sweet idea perfect for Father’s Day, like the zeppole di San Giuseppe.
Let’s discover the recipe for the coffee bundt cake with chocolate chips together.
See you soon, Susy
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 6
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 495.16 (Kcal)
- Carbohydrates 77.52 (g) of which sugars 47.88 (g)
- Proteins 8.85 (g)
- Fat 18.78 (g) of which saturated 12.46 (g)of which unsaturated 2.43 (g)
- Fibers 6.78 (g)
- Sodium 37.65 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the coffee bundt cake with chocolate chips
- 1 2/3 cups all-purpose flour (00 flour)
- 3 eggs (medium size)
- 6 oz granulated sugar
- 1/3 cup coconut oil (liquid)
- 3 tbsp + 1 tsp coffee (warm)
- 1/4 cup unsweetened cocoa powder
- Half vanilla bean (seeds)
- 2 tsp baking powder for cakes
- 1 1/2 tbsp dark chocolate chips
- to taste orange essential oil
- 4 tsp coffee
- 3.5 oz powdered sugar
Tools
- Electric beaters
- Bowl
- Bundt cake pan (8-inch)
How I make the coffee bundt cake with chocolate chips
I start the recipe by placing the dark chocolate chips in the freezer for a few minutes: this way they will stay well distributed in the batter and won’t sink to the bottom of the cake during baking. Meanwhile I prepare the coffee and let it cool slightly before using it in the batter.
I beat the eggs with the sugar and a pinch of salt using electric beaters until the mixture is pale, voluminous and frothy.
Then I pour in the liquid coconut oil, add the vanilla seeds, a few drops of sweet orange essential oil and the now-warm coffee. I continue working the mixture with the beaters at medium speed to combine all the ingredients well.
Finally I fold in the flour, cocoa and baking powder that I have previously sifted together. I continue mixing on low speed until I obtain a smooth and homogeneous batter.When the batter is ready I add the dark chocolate chips and gently fold them in with a spatula to distribute them evenly.
I pour the batter into a greased and floured 8-inch bundt pan.
I bake in a preheated conventional oven at 338°F for about 35–40 minutes. Timing may vary slightly, so I always recommend adjusting for your oven and performing the toothpick test before removing the cake.
When the coffee cake with chocolate chips is ready I take it out of the oven and let it cool completely before removing it from the pan.
In the meantime I prepare the coffee glaze that I will use to decorate the surface of the cake.Pour 4 tsp of coffee into a bowl and gradually add the powdered sugar. Stir until you obtain a smooth, creamy, slightly thick glaze.
Place the cooled bundt cake on a wire rack and pour the glaze over the surface, letting it drip gently over the edges.
Decorate with additional chocolate chips or a few coffee beans (optional).
My coffee bundt cake with chocolate chips is ready to be served.
Storage and useful tips
The coffee bundt cake with chocolate chips stays soft for 2–3 days under a cake dome or in an airtight container at room temperature.
If it’s very hot you can store it in the refrigerator, remembering to take it out a few minutes before serving so it becomes soft and fragrant again.
For a gluten-free version you can replace the flour with a gluten-free flour blend for cakes.
If you want to make the bundt cake even more indulgent you can add some chopped nuts to the batter or slightly increase the amount of chocolate chips.
Frequently asked questions about the coffee bundt cake
Can I use instant coffee?
Yes, you can replace the moka coffee with instant coffee dissolved in a little hot water.
Can I substitute the coconut oil?
Yes, you can also use sunflower oil in the same quantity.
