Chocolate Espresso Pound Cake

Enjoy this delicious, rich chocolate cake any time of the day. 

Ingredients:

for the cake

1 cup all purpose flour

3/4 cup Dutch-processed cocoa powder

3/4 tsp baking powder

1/2 tsp salt

2 sticks unsalted butter, room temperature

1 cup granulated sugar

4 large eggs

1/3 cup buttermilk (or sour cream)

1 tsp instant coffee or ground espresso powder

1 tsp vanilla

for the glaze

1/2 cup heavy cream

1/2 cup bittersweet chocolate chips

1 tsp vegetable oil

Directions:

Preheat oven to 325 degrees. Line a 9x5 loaf pan with parchment paper. Lightly grease the paper. 

Sift the flour, cocoa, baking powder and salt. Set aside. 

Add butter to the bowl of a standing mixer and mix on medium for a few minutes. Scrape down the sides. 

Add the sugar to the butter and mix until light and fluffy. Add one egg at a time to the mixer. Scrape down the sides as needed. 

Dissolve the espresso powder in the buttermilk and add in the vanilla. Pour into mixer until combined.  Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined. 

Pour batter into greased loaf pan. Put in the oven for 45-50 minutes. Check to make sure the cake is finished by sticking a toothpick in the center. Don't over bake. Let cool in pan for 15 minutes before transferring to a wire rack. Cool for one hour before glazing. 

To make the glaze,  heat the heavy cream in a saucepan until bubbles begin to form at the edges of the pan. Pour over the chocolate chips. Whisk. Let sit for 5 minutes  and then stir in the vegetable oil. Allow to cool slightly. Pour most of the glaze over the top of the cake. Slice and serve with the remaining glaze on the side. 

Source: brownedbutterblondie