Coffee Cake with Espresso Glaze and Chocolate Chunks

Coffee Cake with Espresso Glaze | Jessie Sheehan Bakes
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Coffee Cake with Espresso Glaze and Chocolate Chunks

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cake
Keyword cake


  • 3 1/4 cups all-purpose flour 410 grams
  • 2 1/4 tsp baking powder 9 grams
  • 1/4 tsp baking soda
  • 1 tsp fine sea salt 6 grams
  • 1 1/2 tsp cinnamon 4 grams
  • 3/4 tsp cardamom
  • 10 ozs Azelia Chocolate 285 grams
  • 2 cups granulated sugar 400 grams
  • 3/4 cups mild olive oil, or vegetable, plus more for greasing the pan 145 grams
  • 1 tbsp pure vanilla extract 10 grams
  • 2 eggs
  • 2 egg yolks 34 gramss
  • 2 tbsp espresso powder 8 grams
  • 3/4 cup strongly brewed warm coffee 165 grams
  • 2/3 cup sour cream 160 grams

For the espresso glaze:

  • 3 cups confectioners’ sugar 300 grams
  • 1 tbsp espresso powder 4 grams
  • 6 tbsp  strongly brewed coffee, room temperature 88 grams
  • Toasted hazelnuts, roughly chopped for sprinkling
  • Azelia Chocolate, finely chopped for sprinkling


  • To make the cake, preheat the oven to 350°F. Grease a 10- to 12-cup bundt pan with cooking spray or softened butter. Dust with flour, knocking out the excess.
  • Place the flour, leavening, salt, cinnamon and cardamom in a medium-sized mixing bowl and whisk to combine. Chop the chocolate roughly (each wafer should be in about 4 pieces) and add to the dry ingredients. Toss to coat.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, combine the sugar, oil and extract and beat on medium speed for about 3 – 5 minutes. Add the eggs and yolks, one at a time, beating on low to combine after each addition.
  • In a small bowl whisk the espresso powder into the coffee. Add the sour cream and whisk until smooth. On low speed, add the dry ingredients to the mixing bowl in three additions, alternating with the coffee/sour cream mixture, in two, and ending with the dry. Stop mixing when you can still see a streak or two of flour. 
  • Remove the bowl from the mixer and continue mixing by hand with a rubber spatula, just to combine.
  • Transfer the batter to the prepared pan. Bake for 50 – 55 minutes, rotating at the halfway point, until a cake tester inserted in the center comes out with a moist crumb or two.
  • Let cool for 5 minutes on a cooling rack. Invert the cake and let cool another 5 minutes, before lifting the pan off of the cake. If it does not immediately release, try running a butter-knife around the outside edges and the center tube, and try inverting it again. Let cool to room temperature before glazing.
  • While the cake cools, make the glaze. Place the confectioners sugar in a medium-sized bowl. Whisk the espresso powder into the coffee, and pour the mixture over the sugar. Whisk vigorously to combine until smooth. If the mixture is too thin, add a bit more sugar, and if it is too thick, add a bit more coffee (or water), a teaspoon at a time.
  • Place on a serving platter and drizzle with glaze. Let sit for 30 minutes so the glaze can set before slicing. Serve with mugs of hot milky coffee.

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