Rich Pound Cake with Double Chocolate and Espresso Flavoring
Choco-Latte Pound Cake with Creamy Topping
Hey there! Here's a scrumptious recipe for a Choco-Latte Pound Cake, complete with a creamy topping. Get ready for a delectable coffee-chocolate explosion!
Yield: 1 (9-inch) loafDifficulty: MediumTotal: 1 hr 35 minsActive: 20 minutes
Ingredients (12)
- 1 1/4 cups cake flour, plus more for coating the pan
- 2 teaspoons baking powder
- 1/3 cup natural unsweetened cocoa powder, sifted
- 2 teaspoons instant espresso powder
- 1/4 cup boiling water
- 1 cup unsalted butter (2 sticks), at a cool room temperature, plus more for coating the pan
- 1 1/2 cups granulated sugar
- 1/2 teaspoon fine salt
- 5 large eggs, at a cool room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup chocolate chips
- Powdered sugar, for dusting
Instructions
- Fire up the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter, then line the bottom and two sides with parchment paper. Butter the parchment paper, dust lightly with flour, and shake out any excess.
- Sift the flour and baking powder together onto a piece of parchment paper. Combine the sifted cocoa powder and espresso powder in a heatproof bowl. Add the boiling water and stir until smooth. Set aside to cool for about 5 minutes.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, approximately 3 minutes. Mix in the eggs one at a time, ensuring each egg is well incorporated before adding more. Add the cocoa mixture and the vanilla, stirring briefly. Gently fold in half of the dry ingredients until almost fully incorporated. Fold in the remaining dry ingredients and the chocolate chips until the batter is smooth and the dry ingredients have been integrated.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
- Cool the cake in the pan on a wire rack for 5 minutes, then unmold the cake and peel off the parchment. Turn the cake top-side up and let it cool completely (cover with a slightly damp kitchen towel so the outside doesn't dry out). Dust with powdered sugar just before serving.
Whipped Cream (Optional)
To add a creamy topping to your Choco-Latte Pound Cake, you might enjoy whipping up this simple recipe:
Ingredients- 1 cup heavy cream- 2 tablespoons granulated sugar (or to taste)- 1 teaspoon vanilla extract
Instructions1. Chill the mixing bowl and whisk for about 15 minutes.2. Remove the chilled bowl and whisk from the refrigerator, then pour in the heavy cream. Beat with an electric mixer until the cream begins to thicken.3. Gradually add the sugar and vanilla extract while continuing to beat the cream.4. Continue whipping until stiff peaks form; be careful not to over-whip the cream.5. Serve your sliced Choco-Latte Pound Cake with a dollop of the whipped cream on top.
Enjoy!
- This Choco-Latte Pound Cake recipe, with a creamy topping, falls under the 'baking' category, particularly 'pound cakes.'
- The 'Creamy Topping' section of the recipe seems to imply that the topping might be 'uncategorized,' as it is optional and not a typical component of pound cakes.
- The chocolate chips studded in the Choco-Latte Pound Cake batter contribute to its 'nutrition' by adding a bit of fiber and antioxidants from the cocoa.
- The '26708ef6a557930adf3ec3ef69702ca8' probably refers to a specific recipe ID or a unique link to the recipe, potentially found on a website or online cooking platform.
