A dangerously addictive, all-natural cinnamon espresso bundt cake topped with a thick layer of silky chocolate ganache. Coffee break doesn’t get much better than this!
This is my first time participating in a #BundtBakers collaboration as a full fledged member. (And I am SO excited!)
I have to warn you, I have never made a bundt cake before. Not only that, but I don’t even remember the last time I ate a bundt cake. It was probably waaaaaay back when I first started baking. The extent of my experience with bundts up until this week was chowing down on the odd one from the supermarket bakery and drooling over everyone’s #BundtBakers creations. One of my 2016 New Year’s baking resolutions was to become a better cake developer and decorator, so I figured the best way to practice was to join a cake baking group!
Thank you all so much for having me!
I couldn’t be more thrilled about this month’s theme! It really was fate that cinnamon should be the theme chosen by our lovely host Lauren (Sew You Think You Can Cook) — it’s like she read my mind. Obviously, being the owner and operator of The Cinnamon Scrolls, I had to figure out something drool-worthy and extravagant for a cinnamon challenge. I chose three of my favourite flavours — cinnamon, espresso, and chocolate — and set to work.
I poked around on the internet for a while, trying to discover similarities between different bundt cakes. There were four main things I noticed:
- They are large, dense, and always moist.
- They use a lot of eggs (usually three or four, but some recipes had up to SIX!)
- Not all bundt pans are created equal (in cup size).
- 90 percent of bundts are topped with a glaze, ganache, or frosting.
Armed with this information, I set about creating a recipe. I knew that I wanted the cinnamon to be most distinct flavour, but I also wanted to make sure that the espresso came through. Both flavours can often overpower others, so I made sure to give them an even playing field.
One tablespoon of cinnamon is the perfect amount. I tried with an extra half a tablespoon the second time around, and it was too much for my taste testers. Stick to one tablespoon!
As for the espresso, I have a couple tips. Please, for the love of all that is holy, be sure that you buy quality espresso beans, and make sure they are super finely ground. Roughly ground will not work for this recipe, because we add the grounds to the cake batter. Don’t freak out! I promise that the grounds won’t kill you. They actually impart a much more intense espresso flavour to the cake as it bakes, which is necessary to combat the cinnamon. I left them out the first time; please don’t do that. Your poor cake will suffer.
The chocolate ganache is an easy, 2-ingredient recipe that works well as a glaze for any cake. It doesn’t drip too much, but it’s not solid as a rock either. However, I don’t think I let it thicken up long enough before I glazed this bundt. It dripped a lot further down the cake than I had anticipated. If I were to make this again, I’d probably let it sit for about twenty minutes before frosting, instead of ten.
For my first foray into the #BundtBakers world, this cinnamon espresso bundt cake was definitely a winner. The flavours are perfectly balanced, the cake itself is dense and moist, and it’s pretty! It would make the perfect cake to bring to work for a staff meeting, or to eat on a lazy Sunday morning with a cup of coffee.
If you’re not that into coffee, you should check out the array of enticing options from my fellow #BundtBakers below the recipe. It’s a cinnamon smorgasbord!
- 3 tbsp finely ground espresso, steeped in ¾ cup boiling water
- 3 cups unbleached all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temperature
- 2 cups raw cane sugar
- 1 cup Greek yogurt, room temperature
- 3 eggs, room temperature
- 1 tsp pure vanilla extract
- 3 oz semi-sweet chocolate, roughly chopped
- ⅓ cup heavy cream
- Preheat the oven to 350 F (180 C) and spray a 10-cup bundt pan with non-stick spray.
- Steep the espresso in the boiling water and allow it come to room temperature before using.
- In a large bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter until pale and fluffy. Add the sugar and the yogurt and cream together.
- Add the eggs, one at a time, beating each egg into the batter individually.
- Pour in the vanilla and stir to combine.
- In thirds, add the flour mixture to the wet ingredients, stirring each addition just until the flour disappears. Give it a good 40 second stir after the last of the flour is added.
- Pour the batter into the prepared bundt pan and bake the cake for 45-48 minutes, or until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 30 minutes, and then turn it out onto a wire rack to finish cooling.
- Once the cake has completely cooled, place the chocolate into a heatproof bowl.
- Heat the cream in a small sauce pot over medium-low heat. Remove the cream just before it begins to boil.
- Pour the cream over the chocolate, and fold the two together with a rubber spatula until the chocolate has completely melted and the mixture is smooth.
- Allow the ganache to thicken at room temperature for 15-20 minutes, then pour the ganache over the bundt cake.
Thanks again to Lauren from Sew You Think You Can Cook for coming up with this month’s theme and for hosting!
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That’s Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane’s Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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