Chocolate Espresso Pound Cake

This post contains affiliate links.

I have an addiction to decorative Nordic Ware loaf pans. I’m not proud of it, but it is what it is. I just can’t resist those fabulous designs, and now that I have discovered the wonders of Baker’s Joy baking release spray, there’s just no stopping me! Over the weekend I spent a good bit of time in the kitchen, and decided it was time to break that pan in. I did so with this recipe, a combination of a number of pound cake recipes I’ve made in the past. It is dense and chocolaty, and so delicious. Feel free to stir in a half cup of mini chocolate chips (tossed with a tablespoon of flour) if you want it to be extra chocolaty. You could also drizzle it with icing or ganache. I like it plain with a lovely dusting of powdered sugar.

Chocolate Espresso Pound Cake

2 t. espresso powder

 T. hot water

½ c. buttermilk

3 sticks of butter, room temperature

1¼ c. granulated sugar

3 large eggs

½ T. vanilla

½ t. kosher salt

½ t. baking powder

¼ c. + 2 T. cocoa powder

1 c. flour 

Powdered sugar for dusting

Preheat oven to 325° F. Spray a 5” x 9” loaf pan (I used this gorgeous one) with Baker’s Joy; set aside.

In a small bowl dissolve espresso powder in hot water. Stir into buttermilk; set aside.

In the work bowl of a stand mixer, beat butter and sugar together on medium speed until light and fluffy, 5-6 minutes.

Add eggs one at a time, mixing well after each addition. Add vanilla, salt, baking powder, and cocoa powder, and mix until combined.

With mixer on low add flour and buttermilk mixture alternately, beginning and ending with flour. Mix until just combined, scraping the sides of the bowl as needed.

Pour batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean. Allow the cake to cool 20 minutes before turning out onto a rack to cool completely. Dust with powdered sugar if using a beautiful Nordic Ware decorative pan like I did, or drizzle with icing or ganache.