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Home Dessert Double Chocolate Espresso Pound Cake Recipe

Double Chocolate Espresso Pound Cake Recipe

Double Chocolate Espresso Pound Cake



5 ounces chopped milk chocolate

1/4 cup brewed espresso

1 cup softened butter

3 cups sugar

5 large eggs

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 dark chocolate chips


1/4 cup softened butter

3 cups confectioners’ sugar

3 tablespoons 2% milk

3 teaspoons vanilla extract

1/2 teaspoon salt


In a metal bowl over hot water, melt milk chocolate in espresso. Stir until smooth. Remove from the heat.

Beat butter and sugar until crumbly, about 2 minutes in a large bowl.

Add 1 egg at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder and salt.

Stir flour mixture into the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and reserved chocolate mixture.

Pour to a greased and floured 10-in. fluted tube pan.

Bake at 325° until a toothpick inserted near the center comes out clean about 90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

How to make frosting

Beat butter until light and fluffy in a large bowl.

Beat in the confectioners’ sugar, milk, vanilla and salt. Frost cake. Freeze and serve


Agatha Nyame
Agatha Nyame is a food lover, a musician and a nurse. She is the Chief Content Editor of My Recipe Joint. She spends most of her time recording music and sharing recipes to the everyday Ghanaian. Agatha is currently a practicing Nurse in Ghana. Get in touch via Telephone: +233 (0) 542 336 819


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