Maple Chocolate Bundt Cake with Espresso and Cocoa Glaze
This impressive Bundt cake combines the warm sweetness of maple syrup with rich chocolate chips and a hint of espresso for depth. The meringue-based batter creates an exceptionally light and tender crumb, while the maple extract enhances the natural syrup flavors throughout. Perfect for special occasions or weekend gatherings when you want to serve something memorable. The chocolate chips are layered throughout to prevent sinking, and the simple cocoa glaze adds an elegant finishing touch that complements the maple base beautifully.
Ingredients
- 6 eggs, separated
- 1 ½ cups sugar
- ¼ cup maple syrup
- 1 teaspoon maple extract
- 2 ½ teaspoons espresso coffee, dissolved in 1 tablespoon hot water
- 1 ¾ cups flour, plus 1 tablespoon, divided
- 1 cup oil
- ½ cup vanilla soy milk or almond milkregular milk1:1vegetarian
Use any milk of choice
- 2 teaspoons baking powder
- ¾ cup mini chocolate chips
- 2 cups confectioners sugar
- 2 tablespoons cocoa
- 3 tablespoons hot water
- 3 tablespoons oil
- 1 pinch salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Beat egg whites with whisk attachment until soft peaks form
- 3
Add sugar slowly and beat until stiff
- 4
Mix in egg yolks, maple syrup, maple extract, dissolved espresso, flour, oil, milk, and baking powder between each addition
- 5
Toss chocolate chips with remaining tablespoon of flour
- 6
Spray Bundt pan very well with cooking spray
- 7
Pour some batter into pan, sprinkle some chocolate chips, then alternate batter with chocolate chips until both are complete
- 8
Bake for one hour
- 9
Mix together confectioners sugar, cocoa, hot water, oil, and salt for icing
- 10
Pour icing over completely cooled cake
Tips
Toss chocolate chips with flour before adding to prevent them from sinking to the bottom of the cake.
Make sure egg whites reach stiff peaks for the lightest texture, but don't overbeat or they'll become grainy.
Let the cake cool completely before glazing to prevent the icing from melting and running off.
Good to Know
Cover and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can be made 1 day ahead without glazing. Add glaze just before serving.
Serve at room temperature. Cut with a sharp knife, wiping blade between cuts for clean slices.
Common Mistakes
Don't skip tossing chocolate chips with flour to avoid them sinking to the bottom.
Avoid overbeating egg whites past stiff peaks or the cake will be dense.
Don't glaze while cake is still warm or the icing will melt and run off.
Substitutions
Use any milk of choice
FAQ
Can I make this cake without the espresso?
Yes, simply omit the espresso and hot water. The cake will still have great maple and chocolate flavors without the coffee note.
What if I don't have a Bundt pan?
You can use two 9-inch round pans instead. Reduce baking time to 35-40 minutes and check with a toothpick for doneness.
How long will this cake keep?
Properly stored at room temperature, this cake stays fresh for 3 days. Refrigerated, it will keep for up to 1 week.