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Chocolate Espresso Pound Cake
Learn how to make a chocolate espresso pound cake with this easy recipe.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
435
kcal
Author:
Janice Lawandi
Equipment
Loaf pan
5-quart KitchenAid Artisan mixer
Cake tester
Ingredients
130
grams
bleached all-purpose flour
45
grams
Cacao Barry extra brute cocoa powder
sifted
1
teaspoon
ground cinnamon
½
teaspoon
ground cardamom
¼
teaspoon
Diamond Crystal fine kosher salt
¾
teaspoon
baking powder
230
grams
unsalted butter
at room temperature
150
grams
granulated sugar
100
grams
light brown sugar
1
tablespoon
instant espresso powder
4
large egg(s)
1
teaspoon
pure vanilla extract
Metric
-
US Customary
Instructions
Preheat oven to 350°F (175 °C). Lightly grease a 9×5-inch (23x12.5 cm) loaf pan. Line with parchment, then grease and dust with cocoa powder.
In a medium bowl, mix together the flour, sifted cocoa, spices, salt, and baking powder. Set aside.
In a small bowl, whisk together the eggs and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugars, and espresso powder until it is nice and smooth.
Gradually add in the egg/vanilla mixture. Scrape the bowl as needed with a spatula.
Gradually add in the dry ingredients, scraping down the bowl as needed.
Drop the batter into the prepared pan, smoothing the top.
Bake for 1 hour–1 hour 10 minutes. Remove from the oven
Let the loaf cool completely in the pan on a cooling rack.
Nutrition
Calories:
435
kcal
|
Carbohydrates:
48
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Cholesterol:
144
mg
|
Sodium:
113
mg
|
Potassium:
226
mg
|
Fiber:
3
g
|
Sugar:
31
g
|
Vitamin A:
837
IU
|
Calcium:
63
mg
|
Iron:
2
mg