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Espresso Infused Chocolate Pound Cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 10
Equipment:
Mixing bowls
electric mixer
loaf pan
measuring cups and spoons
whisk
Cuisine Type: American
This Espresso Infused Chocolate Pound Cake is a rich and decadent dessert that combines the deep flavors of chocolate with the boldness of espresso. Perfect for coffee lovers, this cake is moist, dense, and has an irresistible aroma that fills the kitchen as it bakes.
Whether served as an afternoon treat with coffee or as a dessert at a gathering, this pound cake is sure to satisfy your sweet tooth and impress your guests. The addition of espresso gives the chocolate a new depth, enhancing its flavor without overwhelming sweetness.
This recipe is straightforward, making it an excellent choice for bakers of all levels. Serve it plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for an extra indulgence.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brewed espresso, cooled
- 1/2 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking. This step is essential for ensuring that your pound cake comes out perfectly shaped and intact.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This process usually takes about 3-5 minutes and is important for incorporating air into the batter.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The eggs help bind the ingredients together and contribute to the cake’s moisture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the brewed espresso. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Once the batter is well mixed, gently fold in the semi-sweet chocolate chips. This adds extra chocolatey goodness to the cake, making each slice a delightful treat.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to prevent over-browning.
- After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps to set the cake and makes it easier to slice.
Extra Tips:
For an enhanced espresso flavor, you can add a teaspoon of instant espresso powder to the dry ingredients. If you prefer a sweeter cake, consider adding a drizzle of chocolate ganache on top after the cake has cooled.
Storing the cake in an airtight container will keep it fresh for several days, and it also freezes well if you want to save some for later.
Enjoy your delicious creation!