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
Scale
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.
