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Chocolate Espresso Pound Cake Recipe

Ingredients

How to make it

  • Set oven to 325F
  • Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can life the frosted cake out for cleaner cutting.
  • Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
  • Whisk together the sour cream and milk.
  • Sift together the dry ingredients.
  • Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
  • Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 45-50 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Check your cake on the early side to avoid over-cooking. Set aside to cool.
  • To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until everything is melted and glossy. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
  • If you have used a parchment paper 'sling', gently pull the cake out of the pan to slice it.

People Who Like This Dish 3
Reviews & Comments 2

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  • hooksc 6 years ago
    I was able to successfully double the recipe with one addition: 1/2 cup of Special Dark syrup. Since I used old aluminum Jello molds for the cakes, filled about 1/2 full, I bakes these at 350^ for 35 minutes. Tooth pick came out clean, yet cakes were moist. Topped with ganache and will be served with Almond Italian cream.
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  • hooksc 6 years ago
    I have 2 questions if I may; can his be doubled? Also, since I would using this recipe for 3" Bundt cakes, how what would you guess for baking time? Thanks, probably making this for couples only dinner.
    Was this review helpful? Yes Flag

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