Double Chocolate Espresso Pound Cake
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
Reviews
I made this last week
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.
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.