Description
Indulge in a rich and velvety chocolate pound cake enhanced with espresso and topped with a glossy glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed espresso
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Cream together softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one by one, mixing well after each addition.
- Stir in vanilla extract and espresso until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top gently.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar and milk until smooth for the glaze, then drizzle over the cooled cake.
Notes
Consider pairing with vanilla ice cream, fresh berries, or whipped cream for an exceptional treat. This cake holds up beautifully, making it perfect for make-ahead baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg