Double Chocolate Espresso Pound Cake

Name: Double Chocolate Espresso Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 16 servings
Ingredients: 5 ounces milk chocolate, chopped; 1/4 cup brewed espresso; 1 cup butter, softened; 3 cups sugar; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup 2% milk; 1 cup (6 ounces) dark chocolate chips; FROSTING:; 1/4 cup butter, softened; 3 cups confectioners' sugar; 3 tablespoons 2% milk; 3 teaspoons vanilla extract; 1/2 teaspoon salt

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. Bake: 80 min. + cooling

By Taste Of Home Editorial Team

Recipe by Rachel Seis, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

Two of my biggest loves in life—chocolate and coffee—come together in this velvety pound cake. Grate some extra chocolate on top and thank me later. —Rachel Bernhard Seis, Taste of Home Senior Editor

TEST KITCHEN APPROVED

Double Chocolate Espresso Pound Cake

2 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:1 hour 20 min

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Ingredients

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
frosting:

1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

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Directions

1
In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat.

2
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.
3
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.
4
In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.