For coffee lovers, here is this delicious coffee bundt cake with glaze and chocolate chips a very simple but soft cake with an intense aroma and aromatic taste.

I love coffee and cannot start the day without a cup of it; it’s also great when accompanied by a good slice of homemade cake, and this bundt cake is really ideal.

The bundt cake is perfect to start the day with taste and energy but it’s also great for snacks and treats and after meals.

It’s a simple and quick recipe that you can prepare with espresso, moka, instant coffee and also decaffeinated, it contains no butter and is perfect for those lactose intolerant.

A coffee bundt cake with a strong and decisive taste, to be served simply dusted with powdered sugar or enriched with a sweet and fragrant coffee glaze.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for the Coffee Bundt Cake with Glaze and Chocolate Chips

2 1/2 cups all-purpose flour
3 eggs (medium)
1 cup sugar
1 packet baking powder
2/3 cup sunflower oil
1/3 cup coffee (cold)
1 teaspoon instant coffee
4 tablespoons powdered sugar
2 teaspoons coffee (hot)
to taste chocolate chips (white and dark)
to taste coffee beans

Tools

1 Moka
1 Coffee Machine
1 Bowl
1 Electric Whisk
1 Bundt Pan
1 Oven

Steps for the Coffee Bundt Cake

Before starting the bundt cake batter, prepare the coffee as it needs to be at room temperature.
You can make it with either a moka pot or an espresso machine, pour it into a glass, and while hot, dissolve a generous teaspoon of instant coffee, mix well and set aside to cool.
In the meantime, preheat the oven to 350°F.
Then, in a bowl, work the eggs well with the sugar until you obtain a foamy and light mixture.
Gradually incorporate the oil, always beating with the whisk, the cooled coffee, and finally the sifted flour and baking powder.
Work well until you obtain a smooth and silky dough.
Pour the mixture into a fluted bundt pan already buttered and floured and transfer the mold to the preheated oven.
Bake the bundt cake in a ventilated oven at 350°F for about 40 minutes, cooking times vary according to the power of your oven.
If using static mode, extend the cooking time by another 5-8 minutes.
Optionally, conduct a toothpick test for safety.
Then remove from the oven and let cool in the mold for about 5 minutes.
Remove the cake from the pan, invert from the fluted side, and wait for it to cool completely on a wire rack.
At this point, you can simply dust with powdered sugar and serve as it is or prepare the glaze.
I made a small amount of glaze, if you prefer you can increase the quantities.
In a bowl, work well with a whisk, the powdered sugar with the hot coffee until you form a thick cream.
If it is too liquid, add more powdered sugar, if too thick, add more coffee.
Once ready, spread the glaze over the bundt cake particularly over the grooves and immediately after add the white and dark chocolate chips and the coffee beans.
Let the glaze set before serving the coffee bundt cake!
Here is the Coffee Bundt Cake with Glaze and Chocolate Chips, ready to slice and serve!