Double Chocolate Espresso Pound Cake Recipe

Name: Double Chocolate Espresso Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/4 cup butter, softened; 3 cups confectioners' sugar; 3 tablespoons 2% milk; 3 teaspoons vanilla extract; 1/2 teaspoon salt

Servings: persons

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

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 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.
3
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325u00b0 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.

2671

kcal

Calories

Fat

432

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 ounces milk chocolate, chopped, 1/4 cup brewed espresso, 1 cup butter, softened, 3 cups sugar, and more.

Yes, Double Chocolate Espresso Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Espresso Pound Cake

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