Espresso Chip Pound Cake Food

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!

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

ESPRESSO CHIP POUND CAKE

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.

BROWN SUGAR/ CHOCOLATE CHIP POUND CAKE/MAPLE-ESPRESSO GLAZE

Steps:

• PREPARE THE CAKE:.
• Preheat oven to 325°F
• Butter 12-cup Bundt pan.
• Spray pan generously with nonstick spray.
• Dust pan lightly with flour.
• Mix chocolate chips and 2 tablespoons flour in medium bowl.
• Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
• Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes.
• Beat in vanilla extract and maple extract.
• Add eggs, 1 at a time, beating well after each addition.
• Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
• Fold in chocolate chip mixture.
• Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour.
• Cool cake in pan on rack 30 minutes.
• Invert cake onto rack and cool completely.
• PREPARE THE GLAZE:.
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl.
• Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle.
• Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.
• *Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
• GOOD TO KNOW:.
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

ESPRESSO CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
• Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
• In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
• Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
• For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
• To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

POLENTA POUNDCAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter and lightly flour the insides of a 10-inch round cake pan.
• Sift together the flour, polenta, baking powder and salt. Set aside.
• In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
• In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
• Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
• Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
• In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
• Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.

ESPRESSO POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously butter an 8 ½ x 4 ½ inch loaf pan.
• Sift the flour, baking powder, and salt into a bowl.
• Stir in the ground coffee.
• Grate the zest from the lemon into the bowl.
• In the bowl of a stand mixer, beat the butter on medium speed until creamy.
• Add the sugar and beat until the mixture is pale and fluffy.
• Add the eggs, beating until incorporated.
• Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
• Beat just until combined.
• Pour the batter into the prepared pan and smooth the top.
• Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
• Let cool completely on wire rack.
• Run a knife around the edge of the pan.
• Invert the cake onto a plate, then turn the cake right side up.
• Cut into thick slices and serve.