Double Chocolate Espresso Pound Cake | Cleveland Southside Moms


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


1/4 cup butter, softened

3 cups confectioners’ sugar

3 tablespoons 2% milk

3 teaspoons vanilla extract

1/2 teaspoon salt


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.

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