Double Chocolate Espresso Pound Cake

Name: Double Chocolate Espresso Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 16 servings.
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

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

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

In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg 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.
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.
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.

Originally published as Double Chocolate Espresso Pound Cake in Taste of Home August/September 2019

Reviews

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Average Rating:

giuffrida

Aug 26, 2019

I made this last week
imchoosingwell

Aug 12, 2019

I made this last week for a luncheon. I followed the directions exactly (even used a Kitchen Aid stand mixer). It was horrible. I didn't even serve it. The chocolate chips rose to the bottom of the pan so there were no chocolate chips in the cake. The cake did have some coffee flavor but almost no chocolate flavor. The frosting was way too sweet and all you could taste was the vanilla extract. If I make it again I will definitely make some changes to the recipe.
ms11145

Aug 1, 2019

I accidentally mixed up the liquid amounts of espresso and milk. Loved it as it just gave this cake more coffee flavor. I also cut out 1 cup of sugar. I thought 2 cups were plenty and for our taste it was.