Double Chocolate Espresso Pound Cake Food

CHOCOLATE ESPRESSO POUND CAKE

Steps:

• Thoroughly pan spray a 12-cup Bundt pan. Dust the inside liberally with sifted cocoa powder, knocking out excess. Set aside.
• Preheat oven to 350F.
• Whisk together the flour, cocoa powder, baking powder, soda and espresso powder until well combined. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy.
• Add the salt and brown sugar and cream on medium speed until very light and fluffy, scraping bowl as necessary. This will take about 10 minutes.
• Whisk the vanilla into the beaten eggs and slowly drizzle the eggs into the batter with the mixer running. Do this gradually, a bit at a time, over about 5 minutes. Scrape bowl as necessary.
• Whisk together the sour cream and milk.
• With the mixer off, add 1/2 of the dry ingredients to the bowl. Mix on low for a few seconds and stream in about half of the milk/sour cream mixture. Scrape bowl as necessary.
• Add another half of the dry ingredients followed by the rest of the milk/sour cream. End with the dry ingredients.
• Fold batter by hand to make sure all the flour is incorporated.
• Scrape into the prepared pan and bake on the center rack of the oven for about an hour. It takes 1 hour, 5 minutes in my oven for the cake to be done and register 200F on an instant read thermometer.
• Remove from oven and cool in the pan for 20 to 30 minutes. Turn cake out onto a rack to cool completely before glazing.
• Place the chocolate chips in a small bowl.
• Bring the half and half to a boil and pour over the chocolate chips. Let sit a minute and stir slowly until smooth and glossy.
• Spoon evenly over the cooled cake. It won't give you full coverage, and that's just fine.
• Whisk together the dry ingredients. Add a tablespoon of milk and the vanilla. Stir well and check consistency. It should be a fairly thin glaze that will flow freely from the end of a spoon or the tines of a fork. Stir in milk, a teaspoon at a time, until you reach the desired consistency.
• Pull some glaze out of the bowl with a spoon or a fork and move it over the cake in a circular motion. Continue until you have pretty even coverage all over the top and about halfway down the sides of the cake.
• Store cake at room temperature. Enjoy.

ESPRESSO CHIP POUNDCAKE

Steps:

• Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.
• Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
• Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.

CHOCOLATE ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350. Grease a medium sized loaf pan, 8 1/2 x 4 1/2
• In the microwave or over a double broiler, melt the chocolate chips until smooth. Set aside.
• In a small bowl, mix 6 Tbsp cocoa powder and 2 Tbsp canola oil until smooth. Set aside.
• With a standing mixer or hand held mixer beat butter until light and fluffy. Add in brown and white sugar and beat until well combined.
• Add in eggs, 1 at a time, mixing after each addition.
• Add in both melted chips and cocoa powder mixture, beating just until blended.
• In a medium bowl, sift together flour, baking soda, salt, and espresso powder.
• Gradually add dry mix to the wet mix alternately with greek yogurt, beginning and ending with flour mixture. After each addition, beat at a low speed, just until blended.
• Slowly pour in hot coffee, beating at a low speed just until combined. Stir in vanilla.
• Pour into a greased medium sized loaf pan.
• Bake for 50-60 minutes, or until cake tester comes out clean.
• With a standing mixer or hand held mixer, beat heavy cream until soft peaks begin to form. Add in vanilla and powdered sugar and beat just until it reaches the consistency of store-bought whipped cream.
• Over a double broiler, melt chocolate, espresso powder, and heavy cream until melted.
• I opted to drizzle the ganache, but feel free to pour it over the top of the pound cake while it's cooling if you want each slice to have a thick ganache coating.
• Slice pound cake and top with berries, ganache, and cream.
• Enjoy!

DOUBLE-CHOCOLATE ESPRESSO COOKIES

Steps:

• In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.