Espresso Pound Cake Recipes

ESPRESSO CHIP POUNDCAKE

Steps:

• Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 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., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 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., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously butter an 8 ½ x 4 ½ inch loaf pan.
• Sift the flour, baking powder, and salt into a bowl.
• Stir in the ground coffee.
• Grate the zest from the lemon into the bowl.
• In the bowl of a stand mixer, beat the butter on medium speed until creamy.
• Add the sugar and beat until the mixture is pale and fluffy.
• Add the eggs, beating until incorporated.
• Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
• Beat just until combined.
• Pour the batter into the prepared pan and smooth the top.
• Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
• Let cool completely on wire rack.
• Run a knife around the edge of the pan.
• Invert the cake onto a plate, then turn the cake right side up.
• Cut into thick slices and serve.

ESPRESSO CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
• Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
• In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
• Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
• For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
• To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

ESPRESSO CHIP POUND CAKE

Steps:

• Cream the butter, sugar and brown sugar together.
• Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
• Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
• Do not over mix this part.
• Sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
• Add the sour cream and buttermilk and mix until combined.
• Add the espresso, and mix until it is combined.
• If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
• Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F.
• Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan.
• Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
• Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down.
• Garnish it with powdered sugar.