DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Double Chocolate Espresso Pound Cake image

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

Time 1h40m

Yield 16 servings.

Number Of Ingredients 17

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

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.