Dessertscookiesandcups
Chocolate Espresso Pound Cake
Have your coffee and eat it too? You can with this Espresso Pound Cake. It’s rich, moist, and the perfect combination of flavors topped with a silky espresso ganache. Enjoy a slice with a cup of coffee for the ultimate experience.
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 35 min🔥 Cook: 1h 5m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
- saucepan
📝 Preparation Steps
1
Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
2
Mix the espresso and buttermilk together and set aside.
3
In the bowl of your stand mixer fitted with paddle attachment, mix butter and sugar together on medium speed for ⏱️ 5 minutes until light and fluffy.
cup buttermilk1/2cups butter, room temperature1 1/2butter2 tablespoons
4
Add in eggs one at a time, mixing until combined, scraping sides of bowl as necessary. Add in vanilla, salt, baking powder, and cocoa powder. Mix until combined and smooth.
large eggs5baking powder1 teaspoon
5
Turn mixer to low and add in flour and buttermilk mixture in alternating additions, beginning and ending with flour. Mix until just combined, scraping sides of bowl to ensure mixture is evenly combined. Stir in chocolate chips if using.
6
Pour batter into the prepared pan. Bake for 60 – ⏱️ 70 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cake to cool in the pan for ⏱️ 20 minutes, and then loosen the cake from the sides of the pan using a butter knife. Invert cake onto a wire rack or lake plate to cool completely.
cup buttermilk1/2cups butter, room temperature1 1/2butter2 tablespoons
8
For ganache, in a medium, heat-safe bowl combine semi-sweet chocolate and espresso powder. Set side.
semi-sweet chocolate chips, optional1 cupsemi-sweet chocolate, chopped8 ouncesespresso powder1 tablespoon
9
In a small saucepan heat heavy cream and butter until steaming hot, just before it boils. Pour hot cream on top of chocolate and stir until chocolate is melted and smooth. Allow the ganache to cool for at least ⏱️ 20 minutes and then spoon or drizzle on top of the cake.
cup buttermilk1/2cups butter, room temperature1 1/2butter2 tablespoons
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