This recipe comes from one of Seattle’s “other” famous coffee companies, Cafe Ladro.
You’ll need six shots of espresso for this recipe — preferably from one of Cafe Ladro’s 15 locations around Seattle. This commercial recipe makes more than enough batter for a bundt pan. You’ll have leftovers to make a few muffins or a small loaf, too.
Espresso Chip Pound Cake
- 1 lb. butter, softened
- 2 cups brown sugar
- 3/4 cup granulated sugar
- 5 eggs
- 1 Tbsp. vanilla extract
- 4 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 tsp. salt
- 3 Tbsp. sour cream
- 3/4 cup buttermilk
- 1 cup espresso shots, cooled to room temperature
- 2 cups semisweet chocolate chips
- confectioners sugar for garnish
- Preheat oven to 275 degrees.
- Grease and flour a large bundt pan (or spray with baker’s spray)
- Cream together the butter, brown sugar and granulated sugar in a stand mixer, starting on low speed and then on high speed until the mixture is light and fluffy.
- Add the eggs and vanilla to the butter mixture and mix on medium speed until the eggs are just incorporated. Do not over mix.
- Sift the flour, baking powder and salt together in a small bowl.
- Gradually add the flour mixture to the butter mixture on low speed until just combined.
- Add the sour cream and buttermilk and mix until just combined.
- Add the espresso and mix until just combined.
- Add the chocolate chips until just combined.
- Scoop the cake mixture into a large, prepared bunt pan. Fill the pan 3/4 full. If your bundt pan is not big enough, scoop the remaining batter into prepared muffin tins or a small loaf pan.
- Place in the oven and bake for 1 hour and 45 minutes to 2 hours until a knife inserted comes out clean.
- Let the cake cool, then remove from the pan and garnish with confectioners sugar before serving.