Chocolate Espresso Bundt Cake

Preparation time: 15 minutes
Cooking time: 45 minutes
Makes: 1 large bundt cake or 3 mini bundt cakes


380 gflour, sifted
265 gsugar
110 gbrown sugar
2 tbspbaking powder
3QL Omega Eggs, room temperature
170 gunsalted butter, chilled
200 gsour cream
1 cupmilk
¼ cupstrong espresso
For espresso ganache:
250 gdark chocolate
1 cupcream
1 tspespresso
Ground pistachio, for garnish
Espresso powder, for garnish


  1. In a mixing bowl, add in butter, sugar, brown sugar and baking powder. Mix well until pale and smooth.
  2. Add in QL Omega Eggs one at a time until the batter is smooth.
  3. Mix in the sour cream, milk and expresso. Then add in the flour bit by bit until it is combined.
  4. Butter and flour the bundt pans, pour the batter in.
  5. To make swirls in between the cake, add ⅛ of the batter and pour 2 tbsp of the chocolate ganache around. Swirl by using a satay stick and pour in the batter.
  6. Repeat step 5 for two times.
  7. Bake in preheat oven at 175⁰C for 40 to 45 minutes
  8. Remove the cake when it is done and wait for 10 minutes before turning over unto a wire rack to cool.
  9. For espresso ganache, heat up cream in the microwave oven, then add in the dark chocolates and espresso. Stir until well combined. Set aside and allow to cool.
  10. Pour the espresso ganache and garnish with pistachios and espresso powder.


QL Chef Tips:

For sour cream:

240 g cream + 2 tsp vinegar + 60 g milk

Place all the ingredients in a glass bottle. Shake well before removing the top and cover with a kitchen paper towel.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


About the author