This Chocolate Espresso Pound Cake is a rich, moist chocolate pound cake recipe topped with silky chocolate espresso ganache!
Love coffee? Make sure to try my Double Chocolate Mocha Cookies too!
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This Is A Delicious Chocolate Espresso Pound Cake Recipe!
Looking for a rich, moist, perfectly chocolate pound cake with a hint of coffee for your morning caffeine fix? I’ve got you covered today! This cake is incredibly delicious, topped with a silky chocolate espresso ganache that will make you want to curl up on your couch with a blanket and a candle.
Espresso Pound Cake Ingredients:
For the full list of ingredients and recipe instructions scroll to the recipe card at the bottom of this post!
- Brewed espresso or very strong coffee
- Buttermilk
- Butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Kosher salt
- Baking powder
- Unsweetened cocoa powder
- All purpose flour
- Semi-sweet chocolate chips
Special Equipment:
- 10- cup Bundt cake pan
- Baking spray
- Espresso Powder or Instant Espresso
How Do You Make the Chocolate Espresso Ganache?
Ingredients:
- Chopped semi-sweet chocolate or good quality chocolate chips. Since this chocolate makes up the ganache and needs to melt smoothly I recommend using a high quality chocolate!
- Espresso powder
- Heavy cream
- Butter
What Is Espresso Powder?
Espresso powder is a finely ground instant espresso that is primarily used for baking. It isn’t the same thing as ground espresso because it’s meant to dissolve, which is why it’s more like an instant coffee or instant espresso. BUT if a pinch you can absolutely use ground espresso in its place, just know it won’t dissolve like espresso powder! You can also sub in instant coffee in it’s place, as that is meant to dissolve as well, it just won’t be quite as strong!
You can buy Espresso Powder HERE.
What If You Don’t Like Coffee?
Well, if you don’t like the coffee flavor, this might not be the recipe for you, but note that you can make this without the coffee as well. Instead of the brewed espresso in the cake, use water, and simply omit the espresso powder in the ganache!
How To Serve This Espresso Bundt Cake
You can enjoy pound cake at just about anytime of the day! With a cup of coffee, as a mid-afternoon sweet treat, or for dessert! It’s delicious on its own or with a scoop of ice cream!
Here Are Some More Pound Cake Recipes:
Chocolate Espresso Pound Cake
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 40 minutes
- Yield: serves 12
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
Have your coffee and eat it too? You can with this Espresso Pound Cake. It’s rich, moist, and the perfect combination of flavors topped with a silky espresso ganache. Enjoy a slice with a cup of coffee for the ultimate experience.
Ingredients
Espresso Pound Cake
- 3/4 cup brewed espresso or very strong coffee, cooled
- 1/2 cup buttermilk
- 1 1/2 cups butter, room temperature
- 2 1/2 cups 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
Espresso Ganache
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
- 3/4 cup heavy cream
- 2 tablespoons butter
Instructions
- Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
- Mix the espresso and buttermilk together and set aside.
- In the bowl of your 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 the prepared pan. Bake for 60 – 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes, and then loosen the cake from the sides of the 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 the ganache to cool for at least 20 minutes and then spoon or drizzle on top of the cake.
Notes
Store airtight at room temperature for up to 3 days.
May I make A suggestion?
I prefer To bake in weight measurements, so I spend a lot of time “ hey Siri , how many grams is 2 cups of flour?”
Would you ever consider putting :
2 cups flour ( 240g)
Etc in your recipes?