Espresso Chip Poundcake

Recipe courtesy Cafe Ladro

Show: $40 a DayEpisode: Seattle, Washington

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
2 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 30 min

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Ingredients

1 pound butter
3/4 cup sugar
2 cups brown sugar
5 eggs
1 tablespoon vanilla
4 cups flour
1 tablespoon baking powder
1/2 tablespoon salt
1/8 cup sour cream
3/4 cup buttermilk
1 cup espresso, liquid shots, not grounds
2 cups semisweet chocolate chips

Directions

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.

Yield: Active preparation time: 30 minutes Non-active preparation time: 0 minutes Cooking time: 2 hours

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Comments & Reviews

recipe Espresso Chip Poundcake
Diane Rock, NJ 04-11-2009
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Messy to Bake, but good!!
Rated: 3 stars out of 5

I don't know what happened to my cake but it took over 3 hours to bake! The chocolate chips all went to the bottom of the pan... when baking. When I went to flip the cake out the chips were by them selves, melted and gooey and pretty much stuck to the pan. Overall the flavor was great, but it did not bake well and looked horrible. I don't know if I would bake it again.Read more
recipe Espresso Chip Poundcake
Maryann Cherry Hill, NJ 04-05-2009
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Too much BUTTER
Rated: 2 stars out of 5

When I saw the recipe, I thought it didn't sound right to have a full pound of butter in a bundt cake. But, I followed the... recipe. I don't think this is the correct amount of butter. Maybe 1/2 lb is right? The cake tested that it was done but, came out looking like it was uncooked when cut. But, I believe my initial instinct might be right in that it is just too much butter.Read more
recipe Espresso Chip Poundcake
Kendra Port Ludlow, WA 10-25-2007
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Very yummy but use two pans!
Rated: 4 stars out of 5

This is a great recipe, it's as rich as a cheese cake and every bit as good. Only suggestion is to fill your bundt cake pan... up about an inch below the top, then put the rest of the batter into another cake pan or even a bread pan. It is very addicting, I will definitely make it again!Read more
recipe Espresso Chip Poundcake
JANE Edinboro, PA 06-05-2007
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A volcano erupting
Rated: 2 stars out of 5

This cake was a disaster. There was too much batter for the bundt pan and it overflowed. I fortunately placed a foil... covered cookie sheet under it as per the instuctions, and that saved my oven from a mess. What I don't understand is that if this is a known problem, why not adjust the recipe so that it won't be a problem. Also, my cake wasn't done. I used the toothpick method to check it and baked it for 2 hours, but when I took it out of the oven, it deflated and then I had a hard time getting it out of the pan. Half of it stuck in the pan. The only reason that I gave it 2 stars instead of 1 was that it had a good flavor and so maybe if I used a different pan and baked it longer (or possibly at a higher temperature) it might be a salvagable recipe. Oh well, you can't win them all!!Read more
recipe Espresso Chip Poundcake
Anonymous 08-30-2006
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GREAT CAKE
Rated: 5 stars out of 5

this poundcake is amazing! the time involved in making it is very minimal, the time cooking it is the longest... this is one... of my all time favorites... you will love it!Read more
recipe Espresso Chip Poundcake
Anonymous 05-23-2006
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best cake in seattle
Rated: 5 stars out of 5

this cake is great but it takes a lot of room to mix the ingredience