Chocolate Espresso Pound Cake
Prep time: 20 minutes
Bake time: 45-50 minutes
A moist chocolate pound cake flavored with espresso.
INGREDIENTS:
For Cake;
4 eggs
150 gr butter
150 gr sugar
125 gr flour
65 gr cacao powder
30 ml butter milk or sour cream
1 tsp baking powder
½ tsp salt
1 tsp espresso
1 tsp vanilla
For Glaze;
120 ml heavy cream
80 gr chocolate chips
1 tbsp olive oil
INSTRUCTIONS:
For Cake;
Preheat oven to 16oC/325F
Sift the flour, cacao, baking powder and salt into a medium bowl. Set aside.
Dissolve the espresso in the buttermilk.
Put the butter to a mixing bowl and beat it on medium speed until looks creamy. Occasionally scrape down sides.
Add the sugar slowly and mix for 5 minutes by scraping down.
Add the eggs one at a time. Make sure the egg is combined before adding the next one.
Put the vanilla and buttermilk-espresso mixture and mix.
Add the dry ingredients in three times. Mix them only until combined on low speed. Or, you can work with rubber spatula by folding the batter at this stage.
Grease with some butter into the loaf pan (9*4”) (23*10cm) and cover with parchment paper.
Pour the batter and bake for 50-55 minutes.
For Glaze;
Heat the heavy cream. Once it simmered remove from the heat and add the chocolate chips and to melt inside by mixing.
Pour the oil. Whisk until smooth and shiny. Let it slightly cool.
Pour the glaze over the cooled cake and slice at serve time.
Bon Appetit
