Chocolate Espresso Pound Cake: This chocolate espresso pound cake is rich, decadent, and absolutely chocolatey! With homemade whipped cream, fresh strawberries, and chocolate ganache, this might be your new favorite dessert!
Chocolate pound cake is amazing.
I’ve only ever had regular pound cake, and don’t get me wrong, the regular stuff is top-notch. However, chocolate pound cake is tip-top-notch.
I’m a real big fan of Sara Lee pre-made pound-cake. You know, the kind that comes in a flimsy foil container in the freezer section? Yes. That stuff is soooo good. I could literally eat (and have) that stuff right out of the container.
I know. It’s not all that lady-like, but sometimes in life you’ve got to eat straight out of the tin. And eat mini s’mores in multiples.
So, I was browsing Amazon the other day, as I do frequently, and I suddenly got the urge for pound cake. It’s weird, right? One second I’m browsing through books, and the next, I’m deciding between raspberries or strawberries as the topping. Life of food-a-holic.
I went with chocolate espresso pound cake because if you’re going to indulge, you might as well really indulge, like my chocolate chunk cookies with peanut butter fudge. Pure chocolate indulgence.
Anyway, this chocolate espresso pound cake gets its chocolate flavor from unsweetened cocoa powder and melted semi-sweet chocolate and the espresso flavor from brewed coffee and Williams-Sonoma espresso powder, which I talk about here. The rest of the ingredients are your basic baking ingredients: butter, flour, vanilla, sugar, baking soda, etc. With those ingredients, how could you go wrong?
Once you get down to the recipe, don’t be fooled by the amount of steps. This thing is pretty straight forward from start to finish, which means you have more time to relax and enjoy it. It’s the best, right?!
Plus, this dessert would be perfect for 4th of July. Add in some blueberries and it’s practically the American flag! A spin on a traditional classic. If your guests or family love chocolate, this will definitely be a hit! My family loved it. And I love it too. So you’ve got a great stamp of approval. =)
And, on a side note, if you’re not stoked on the espresso part, feel free to substitute hot water for the hot coffee. You can omit the espresso powder if your heart desires, however, the espresso powder merely enhances the chocolate flavor without turning it esspresso-ish–that’s actually what the hot coffee in combination with the espresso powder does. I know, it seems counterintuitive that the espresso powder on its own wouldn’t give it espresso flavor considering its name, however, trust me. And if you don’t trust me, trust Ina Garten. We agree on this topic. =)
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- 1/2 c semi-sweet chocolate chips
- 6 Tbsp unsweetened cocoa powder
- 2 Tbsp canola oil
- 1/4 c butter
- 1 c brown sugar
- 1/4 c sugar
- 2 eggs
- 1 c flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz greek yogurt
- 1/2 c brewed coffee, hot (or hot water)
- 1 1/2 tsp vanilla
- 1/4 tsp espresso powder
- 1/2 c heavy whipping cream
- 1 tsp vanilla
- 3 Tbsp powdered sugar
- 2 oz semi-sweet baking bars
- 1/8 c heavy whipping cream
- 1/4 tsp espresso powder
- Preheat oven to 350. Grease a medium sized loaf pan, 8 1/2 x 4 1/2
- In the microwave or over a double broiler, melt the chocolate chips until smooth. Set aside.
- In a small bowl, mix 6 Tbsp cocoa powder and 2 Tbsp canola oil until smooth. Set aside.
- With a standing mixer or hand held mixer beat butter until light and fluffy. Add in brown and white sugar and beat until well combined.
- Add in eggs, 1 at a time, mixing after each addition.
- Add in both melted chips and cocoa powder mixture, beating just until blended.
- In a medium bowl, sift together flour, baking soda, salt, and espresso powder.
- Gradually add dry mix to the wet mix alternately with greek yogurt, beginning and ending with flour mixture. After each addition, beat at a low speed, just until blended.
- Slowly pour in hot coffee, beating at a low speed just until combined. Stir in vanilla.
- Pour into a greased medium sized loaf pan.
- Bake for 50-60 minutes, or until cake tester comes out clean.
- With a standing mixer or hand held mixer, beat heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat just until it reaches the consistency of store-bought whipped cream.
- Over a double broiler, melt chocolate, espresso powder, and heavy cream until melted.
- I opted to drizzle the ganache, but feel free to pour it over the top of the pound cake while it's cooling if you want each slice to have a thick ganache coating.
- Slice pound cake and top with berries, ganache, and cream.
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