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Double Chocolate Espresso Pound Cake

Total Time

Prep: 20 min. Bake: 80 min. + cooling

Makes

16 servings

Two of my biggest loves in life—chocolate and coffee—come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. —Rachel Bernhard Seis, Taste of Home Senior Editor
Double Chocolate Espresso Pound Cake Recipe photo by Taste of Home

Ingredients

  • 5 ounces milk chocolate, chopped
  • 1/4 cup brewed espresso
  • 1 cup butter, softened
  • 3 cups sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup 2% milk
  • 1 cup (6 ounces) dark chocolate chips
  • FROSTING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon salt

Directions

  1. In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat.
  2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture.
  3. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts

1 slice: 573 calories, 22g fat (14g saturated fat), 100mg cholesterol, 344mg sodium, 91g carbohydrate (71g sugars, 2g fiber), 6g protein.

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