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Espresso Chip Poundcake Recipe

Espresso Chip Poundcake

Recipe courtesy Cafe Ladro

Show: $40 a DayEpisode: Seattle, Washington

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on July 27, 2011

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    I made this recipe exactly as written and had no problems other than a longer bake time. My bundt pan is large so the recipe fit perfectly, my bundt pan is also aluminum, it is not coated or dark, just plain aluminum which might make a difference in how long the cake bakes.

    Because it's so moist, this cake freezes beautifully.

    I do have to laugh at the "serves 6." This is a dense, rich cake and will feed 12 or more easily.

    7-27-2011 Update: I wrote to Ladro Caffee about the amount of espresso to use and this is their reply:

    I am so excited you found our pound cake recipe at foodnetwork. When the recipe says 1 cup espresso, it does mean 1 demitasse cup or about 1/4 cup brewed espresso. Sorry the recipe online was unclear. The final batter should not be soupy. I hope you will give in another try.

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  • on April 11, 2009

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    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.

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  • on April 05, 2009

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    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.

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  • on October 25, 2007

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    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!

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  • on June 05, 2007

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    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!!

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  • on August 30, 2006

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    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!

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  • on May 23, 2006

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

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  • on May 20, 2006

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    The most horrible poundcake I've ever made. Way too much butter,greasy, too rich. Cna't believe this is served at a restaurant. Don't waste your time on this one. make nestle toll house cookies instead!

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  • on March 07, 2006

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    I used half brown Splenda to save 800 calories and margerine not butter. I make many cakes at least 2 a week this is one of the best I have had, FANTASTIC. Not hard, just takes time, almost 2 hours cooking. Moist and full of flavor. A Keeper . To impress make this cake.

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  • on January 16, 2006

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    This was a graet tasting cake. the difficulty came when I underestimated the size of bowl I would need to mix the ingredience.

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