Espresso & Black Cocoa Pound Cake
A rich, indulgent pound cake with bold espresso and decadent chocolate flavors.
Servings: 6
Ingredients
Espresso & Black Cocoa Pound Cake
- 8 tablespoons of butter, softened
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1/3 cup of whole milk plain greek yogurt
- 3 large eggs
- 1 cup of all purpose flour
- 2/3 cup of black cocoa powder
- 1 tablespoons of espresso powder
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking powder
- 1/2 cup of strong freshly brewed coffee
Chocolate Ganache
- 1/3 cup of semi-sweet chocolate, chopped
- 1/4 cup of heavy cream, hot
Instructions
- Preheat oven to 325 degrees
- Combine 8 tablespoons of softened butter with 1 cup of granulated sugar and mix until fluffy
- Add 2 teaspoons of vanilla extract, 1/3 cup of whole milk greek yogurt and 3 large eggs and mix until fully combined
- Add 1 cup of all purpose flour, 2/3 cup of black cocoa, 1 tablespoon of espresso powder, 1/2 teaspoon of salt and 3/4 teaspoon of baking powder and mix until mostly combined
- Add 1/2 cup of strong coffee and carefully mix until fully incorporated
- Transfer the batter into a well greased 6 cup bundt pan or a 4.5"x8.5" loaf pan (the pan should be about 80% full) and bake in a 325 degree oven for 40-50 minutes or until a toothpick will come out of the center clean
- Transfer the pan onto a cooling rack for 5 minutes and then transfer the cake directly onto the cooling rack to cool fully before glazing
- When the cake is ready to glaze, make the chocolate ganache by pouring 1/4 cup of hot heavy cream over 1/3 cup of chopped semi-sweet chocolate. Let the mixture sit for 5 minutes and then stir until smooth and glossy
- Drizzle the cake with chocolate ganache and enjoy!
- Store in an airtight container at room temperature