Brown sugar and chocolate chip pound cake with maple-espresso glaze

Brown sugar and chocolate chip pound cake
Originally uploaded by jenianddean.

I was so excited when I found this recipe in this month’s Bon Appetit. I had been look for a fall-ish dessert recipe to take to the mountains for the weekend and as soon as I saw the maple-espresso glaze I knew I had found it.

The cake was moist and dense and glaze was just sweet enough to not over power the chocolate chips in the cake. The recipe is not at all complicated. If you have a dinner party or an office party, this is a great cake to take.

The only change I made to the recipe was I used pure maple syrup in the cake instead of maple extract.

Brown sugar and chocolate chip pound cake with maple-espresso glaze
Bon Appétit | October 2007

Makes 12 servings

Cake:
Nonstick vegetable oil spray
1 12-ounce package semi-sweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

For cake:
Preheat oven to 325°F.

Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dustpan lightly with flour. 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 alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan,about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise,they may sink to the bottom).

For glaze:
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 to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

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1 Comment

Filed under Bon Appetit, Cake, Chocolate, Desserts, Pound Cake

One response to “Brown sugar and chocolate chip pound cake with maple-espresso glaze

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