Espresso Pound Cake
Espresso Pound Cake
- 3/4 cup brewed espresso or very strong coffee, cooled
- 1/2 cup buttermilk
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 cup cocoa powder
- 2 cups all-purpose flour*
- 1 cup semi-sweet chocolate chips, optional
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F. Generously coat a 10-12 cup bundt pan with baking spray. Set aside.
- Mix espresso and buttermilk together. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix butter and sugar together on medium speed for 5 minutes until light and fluffy.
- Add in eggs one at a time, mixing until combined, scraping sides of bowl as necessary. Add in vanilla, salt, baking powder, and cocoa powder. Mix until combined and smooth.
- Turn mixer to low and add in flour and buttermilk mixture in alternating additions, beginning and ending with flour. Mix until just combined, scraping sides of bowl to ensure mixture is evenly combined. Stir in chocolate chips if using.
- Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into center comes out clean.
- Allow cake to cool in pan for 20 minutes, and then loosen cake from sides of pan using a butter knife. Invert cake onto a wire rack or lake plate to cool completely.
- For ganache, in a medium, heat-safe bowl combine semi-sweet chocolate and espresso powder. Set side.
- In a small saucepan heat heavy cream and butter until steaming hot, just before it boils. Pour hot cream on top of chocolate and stir until chocolate is melted and smooth. Allow ganache to cool for at least 20 minutes and then spoon or drizzle on top of cake.
- Store airtight at room temperature for up to 3 days.
Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.