Espresso Chip Pound Cake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb butter
• 3/4 cup sugar
• 2 cups brown sugar
• 5 eggs
• 1 tablespoon vanilla
• 4 cups flour
• 1 tablespoon baking powder
• 1/2 tablespoon salt
• 1/8 cup sour cream
• 3/4 cup buttermilk
• 1 cup brewed espresso, liquid shots, not grounds
• 2 cups semi-sweet chocolate chips

Recipe

• 1 cream the butter, sugar and brown sugar together.
• 2 start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy.
• 3 add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined.
• 4 do not over mix this part.
• 5 sift the flour, baking powder, and salt together, add to the mixture and mix until combined.
• 6 add the sour cream and buttermilk and mix until combined.
• 7 add the espresso, and mix until it is combined.
• 8 if you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs.
• 9 add the chocolate chips and mix them until combined.
• 10 preheat the oven to 275 degrees f.
• 11 grease and flour a bundt cake pan.
• 12 scoop the cake mixture into the prepared pan.
• 13 place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake.
• 14 placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
• 15 let the cake cool, then remove it from the pan upside down.
• 16 garnish it with powdered sugar.