ESPRESSO CHIP POUND CAKE
Make and share this Espresso Chip Pound Cake recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1579.3, Fat 84.5, SaturatedFat 51.1, Cholesterol 342.3, Sodium 1334, Carbohydrate 198.2, Fiber 5.6, Sugar 128.4, Protein 18.1
ESPRESSO POUND CAKE
Make and share this Espresso Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 342.1, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.6, Sodium 149.5, Carbohydrate 44.3, Fiber 0.8, Sugar 25.7, Protein 4.6
ESPRESSO CHOCOLATE CHIP ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 1 (10-inch) cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Sift together the espresso powder, cake flour, and salt. Set aside.
- Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
- Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
- Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
- Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
- Unmold the cake and slice it with a serrated knife.
DOUBLE CHOCOLATE ESPRESSO POUND CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 573 calories, Fat 22g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 91g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
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