Rich & Moist Espresso Coffee Pound Cake
A Decadent Espresso Coffee Pound Cake, Perfectly Moist and Fluffy
Indulge in the captivating aroma and deep flavor of espresso with this irresistible pound cake. Its wonderfully moist yet delightfully fluffy texture is an absolute dream! This cake was so delicious, we couldn’t stop at just one slice and wished we had made a bigger batch. Let’s bake this amazing Espresso Coffee Pound Cake and bring a taste of a premium coffee shop right into your home!
Basic Ingredients
Cake Batter- 50g Almond flour
- 50g Powdered sugar (confectioners’ sugar)
- 2 large Eggs (at room temperature)
- 35g Granulated sugar
- 10g Honey
- 35g Cake flour (or all-purpose flour)
- 1g Baking powder
- 3g Finely ground coffee beans
- 37g Unsalted butter (melted)
- 20g Espresso (cooled)
Espresso Syrup- 50g Espresso
- 25g Granulated sugar
- 10g Kahlúa (coffee liqueur)
Coffee Glaze- 100g Milk chocolate
- 15g Grapeseed oil
- 20g Cocoa butter
- 3g Finely ground coffee beans
- 50g Almond flour
- 50g Powdered sugar (confectioners’ sugar)
- 2 large Eggs (at room temperature)
- 35g Granulated sugar
- 10g Honey
- 35g Cake flour (or all-purpose flour)
- 1g Baking powder
- 3g Finely ground coffee beans
- 37g Unsalted butter (melted)
- 20g Espresso (cooled)
Espresso Syrup- 50g Espresso
- 25g Granulated sugar
- 10g Kahlúa (coffee liqueur)
Coffee Glaze- 100g Milk chocolate
- 15g Grapeseed oil
- 20g Cocoa butter
- 3g Finely ground coffee beans
- 100g Milk chocolate
- 15g Grapeseed oil
- 20g Cocoa butter
- 3g Finely ground coffee beans
Cooking Instructions
Step 1
First, prepare the espresso syrup that will add moisture and depth to your cake. In a small bowl, combine the hot espresso and granulated sugar, stirring until the sugar is completely dissolved. Once the syrup has cooled down completely, stir in the Kahlúa and set aside.
Step 2
In a mixing bowl, combine the sifted almond flour and powdered sugar. Add about one-third of the room-temperature eggs and mix gently with a whisk until just combined. This helps prevent lumps and ensures a smooth batter.
Step 3
Add the remaining eggs, granulated sugar (35g), and honey (10g) to the bowl. Whisk vigorously using a hand mixer or a balloon whisk for about 5-7 minutes, or until the mixture becomes pale, thick, and forms ribbons when lifted. This thorough whipping is crucial for achieving a light and fluffy texture.
Step 4
Check the batter for consistency. It should be pale yellow and thick enough to fall in ribbons that slowly melt back into the mixture when you lift the whisk.
Step 5
Sift the cake flour (35g), baking powder (1g), and finely ground coffee beans (3g) directly into the batter. Gently fold these dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can result in a dense cake. (Tip: You can adjust the grind size of your coffee beans to your preference. A finer grind will give a smoother texture, while a coarser grind can add a pleasant chewiness.)
Step 6
Pour in the melted unsalted butter (37g) and fold it into the batter using a spatula. Gently mix until the butter is fully incorporated and no streaks remain.
Step 7
Add the cooled espresso (20g) to the batter and gently fold it in until everything is uniformly combined. (Tip: Ensure the melted butter is lukewarm and the espresso is completely cooled before adding them to prevent cooking the eggs and to avoid the batter separating.)
Step 8
The finished batter will be relatively fluid and pourable, contributing to the cake’s moistness.
Step 9
Line a pound cake pan with parchment paper. Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to remove any large air bubbles and to help level the batter surface.
Step 10
Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. The cake should feel slightly springy to the touch when done.
Step 11
Immediately after removing the cake from the oven, firmly tap the pan on the counter. This helps release trapped steam and prevents the cake from becoming too dense, ensuring a wonderfully fluffy texture.
Step 12
While the cake is still warm, generously brush the prepared espresso syrup all over the top and sides, excluding the bottom. The syrup will soak into the warm cake, enhancing its moisture. Allow the cake to cool completely.
Step 13
While the cake cools, make the coffee glaze. Melt the milk chocolate (100g) gently over a double boiler or in the microwave in short intervals until completely smooth. Stir in the grapeseed oil (15g) until well combined.
Step 14
Add the melted cocoa butter (20g) and stir until the glaze is smooth and glossy. Cocoa butter helps create a glaze that is both shiny and has a tender bite.
Step 15
Finally, stir in the finely ground coffee beans (3g) until evenly distributed. Your aromatic coffee glaze is ready!
Step 16
Glazes made with cocoa butter tend to have a smoother melting quality in the mouth compared to those made with just chocolate. (Tip: If cocoa butter is unavailable, you can substitute with 120g of milk chocolate and 3g of ground coffee beans. The glaze might set a bit firmer, but it will still be delicious.)
Step 17
Once the glaze has cooled to about 30°C (86°F), carefully pour it over the completely cooled cake, ensuring it covers the top and sides evenly. Before the glaze sets, you can decorate it with chocolate coffee beans or other toppings. Chill the cake in the refrigerator until the glaze is firm. Your exquisite Espresso Coffee Pound Cake is now complete and ready to be enjoyed!
