Dark Chocolate & Espresso Bundt's with A Cointreau Ganache


Combining, Chocolate, coffee and liqueur has to me one of my favourites. These individual decadent bundt's are heavenly and are flavoured with Cointreau, which is a orange flavour liquor. Made with dark chocolate, make them perfect to gift or serve for the holidays.  Serve with lots of ganache and cocoa but they also pair beautifully with Vanilla Bean infused whip cream.





3/4 cup unsalted butter, at room temperature 

1 1/4 cup sugar

1 tbsp water, room temperature

2 tsp insta espresso powder

3 large eggs, at room temperature, beaten

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

pinch of salt

1/2 cup buttermilk, at room temperature



Dark Chocolate Cointreau Ganache

8 oz of quality dark chocolate, roughly chopped

1/2 cup whipping cream

2 tbsp Cointreau, (orange liquor)




Preheat oven to 350 F and position rack in the centre of your oven. Butter 6 1cup bundt molds and place on baking sheet.

In a large bowl of a stand up mixer or with a hand held electric mixer, beat butter and sugar over medium -high until creamy and white in colour, 4-5 minutes. 

In a small bowl, stir water with espresso powder to dissolve and set aside. Beat in eggs into butter mixture 1 tbsp at a time until well incorporated. 

With a fine mesh strainer, sift flour, cocoa, baking powder and salt in a small bowl and stir to blend.

With the mixer running, add flour and buttermilk alternating until done ensuring you end with the flour. Scrape down sides of bowl to incorporate all the batter.

Divide batter evenly amongst the prepared bundt molds. 

Bake for 18-20 minutes until firm to the touch and a toothpick inserted comes out clear. Be careful not to over bake as they will dry out.

Let cool for a few minutes, remove from molds and let stand on rack. Drizzle with chocolate ganache and sprinkle with cocoa.


To make ganache,

Place chocolate in a medium bowl.

In a small saucepan over medium heat, add cream and bring to a slight simmer. Pour hot cream over chocolate and stir until melted and chocolatey. Stir in cointreau and let stand until cool and slightly thicken but still pourable.  



Copyright © 2016 Irene Matys.

All Rights Reserved.

  • Facebook Social Icon
  • Instagram Social Icon
  • Twitter App Icon