Ok, so things have been pretty quiet around here lately. I guess having a kid will do that. I have less time to cook and bake, but really it's the time to type up the recipes that has kept me from posting. For better or worse I guess it seems like I should do the laundry and all that instead of keep up my blog. Here's a recipe I actually made a few months ago, but just stumbled across again...
It seems like maybe there is too much going on in this cake, and maybe there is for some people, but I thought it was good. I adapted it from Bon Appetit as a birthday cake for my husband, though I think it would be better as a coffee cake. The glaze makes it pair well with the right coffee.
The first time I baked this, I must not have greased the pan enough. The sides stuck and the whole thing was ruined. I made it again, being extra careful to butter the bundt pan thoroughly. It turned out fine after that. All's well that ends well, right?
Chocolate Chip Pound Cake with Maple-Espresso Glaze
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided, plus more more pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
- 1 1/2 cups (packed) brown sugar
- 2 1/2 tablespoons vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) whipping cream
- 1 1/2 teaspoons instant espresso powder
- Preheat oven to 325 degrees F. Generously butter a 12-cup Bundt pan. Dust pan lightly with flour and tap out the excess.
- Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl.
- Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester comes out clean and cake begins to separate from the sides of the pan, about 1 hour. Cook cake in pan on rack 30 minutes before inverting onto a rack to cool completely.
- Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick. Spoon glaze over top of cake. Let stand at room temperature until glaze sets, about 1 hour.