Double Chocolate Espresso Pound Cake
Two of my biggest loves in life—chocolate and coffee—come together in this velvety pound cake. It's one of my favorite desserts to bring to parties, and if there's any left over, I love to sneak a slice at breakfast, too. —Rachel Bernhard Seis, Taste of Home Senior Editor
Total TimePrep: 20 min. Bake: 80 min. + cooling
- 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
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 3 tablespoons 2% milk
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
- 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 reserved 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 Facts1 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
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