Espresso Chip Pound Cake Recipes

CHOCOLATE ESPRESSO POUND CAKE

Steps:

• Thoroughly pan spray a 12-cup Bundt pan. Dust the inside liberally with sifted cocoa powder, knocking out excess. Set aside.
• Preheat oven to 350F.
• Whisk together the flour, cocoa powder, baking powder, soda and espresso powder until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy.
• Add the salt and brown sugar and cream on medium speed until very light and fluffy, scraping bowl as necessary. This will take about 10 minutes.
• Whisk the vanilla into the beaten eggs and slowly drizzle the eggs into the batter with the mixer running. Do this gradually, a bit at a time, over about 5 minutes. Scrape bowl as necessary.
• Whisk together the sour cream and milk.
• With the mixer off, add 1/2 of the dry ingredients to the bowl. Mix on low for a few seconds and stream in about half of the milk/sour cream mixture. Scrape bowl as necessary.
• Add another half of the dry ingredients followed by the rest of the milk/sour cream. End with the dry ingredients.
• Fold batter by hand to make sure all the flour is incorporated.
• Scrape into the prepared pan and bake on the center rack of the oven for about an hour. It takes 1 hour, 5 minutes in my oven for the cake to be done and register 200F on an instant read thermometer.
• Remove from oven and cool in the pan for 20 to 30 minutes. Turn cake out onto a rack to cool completely before glazing.
• Place the chocolate chips in a small bowl.
• Bring the half and half to a boil and pour over the chocolate chips. Let sit a minute and stir slowly until smooth and glossy.
• Spoon evenly over the cooled cake. It won't give you full coverage, and that's just fine.
• Whisk together the dry ingredients. Add a tablespoon of milk and the vanilla. Stir well and check consistency. It should be a fairly thin glaze that will flow freely from the end of a spoon or the tines of a fork. Stir in milk, a teaspoon at a time, until you reach the desired consistency.
• Pull some glaze out of the bowl with a spoon or a fork and move it over the cake in a circular motion. Continue until you have pretty even coverage all over the top and about halfway down the sides of the cake.
• Store cake at room temperature. Enjoy.

ESPRESSO CHIP POUND CAKE

Steps:

• Cream the butter, sugar and brown sugar together.
• Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
• Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
• Do not over mix this part.
• Sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
• Add the sour cream and buttermilk and mix until combined.
• Add the espresso, and mix until it is combined.
• If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
• Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F.
• Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan.
• Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
• Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down.
• Garnish it with powdered sugar.