Description
A decadent chocolate pound cake that is rich and buttery, enhanced with espresso powder for intensified flavor.
Ingredients
Scale
- 1 cup unsalted butter (melted)
- 1 tablespoon espresso powder
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate (chopped)
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 325°F and grease and line a 9×5-inch loaf pan with parchment paper.
- Pour the melted butter into a large bowl and sprinkle in the espresso powder. Mix until dissolved.
- Add the granulated sugar and mix again to combine.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Sift together the flour, cocoa powder, baking powder, and salt in another bowl.
- Add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined; don’t overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then remove it from the pan and cool completely on a wire rack.
Notes
For an extra touch, serve with whipped cream or ice cream. Experiment with flavors by adding cinnamon or almond extract.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg