Coffee Espresso Pound Cake by Deb Paquette

Coffee Espresso Pound Cake

Deb Paquette, Etch and etc.

Deb Paquette has done it again! She has taken something average (in this case, pound cake), and elevated it with interesting and unexpected flavors. She also shares five ways to top this dessert, and all are equally delicious.

Coffe Espresso Pound Cake

 

Print

Ingredients

Pound Cake

• 1.5 cups butter
• 3 cups sugar
• 6 whole eggs, beaten well
• 1.5 cups milk
• 3.5 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup fine-ground espresso beans

Smoked Apple Whipped Cream

• 2 Granny Smith apples
• 2 cups heavy cream
• 3 gelatin sheets
• ½ cup brown sugar
• 2 tbsp smoked vinegar
• Pinch of salt

Japa Caramel

• 2 Mantra Japa Milk Chai Stout beers
• 1½ cups sugar

Chai Chocolate Sauce

• 1 cup milk
• ¼ cup water
• 2 cups chopped dark chocolate or chocolate chips
• 1 tbsp chai spice (use your own or follow the recipe below!)

Chai Spice

• 2 tsp cinnamon
• 2 tsp ground ginger
• 1 tbsp cardamom
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp clove
• ¼ tsp cayenne (optional)

Spicy Sweet Potato Sauce

• 2 lbs sweet potatoes
• ¼ lb butter
• ¼ cup candied ginger
• ½ - 1 tsp Sriracha
• 4 oz ginger ale

Instructions

Pound Cake

1. Pre-heat oven to 300 degrees.
2. Line a large bread loaf pan with parchment and coat with spray oil.
3. Cream butter and sugar.
4. Add eggs one at a time and mix thoroughly between each addition.
5. Combine flour, salt and baking powder in large bowl.
6. Alternatively add flour mixture and milk. (Do not overbeat!)
7. Place in pan and cook for 1 hour. Check before taking out — it may need up to 15 more minutes. (Convection ovens will not need additional time.)
8. Cool cake on cooling rack. Loosen edges with a knife and flip cake from pan.

Smoked Apple Whipped Cream

1. Peel and quarter 2 granny smith apples and smoke at 86 degrees for one hour.
2. In a small pot, add 2 cups heavy cream and chopped apples.
3. Simmer on low heat for 20 min.
4. Meanwhile, put 3 sheets gelatin in cold water to bloom. When simmering is done, add gelatin (no water) to cream mixture and dissolve.
5. Put all ingredients in a blender with brown sugar, smoked vinegar and a pinch of salt and blend well.
6. Chill cream for 2-3 hours before whipping.
7. Place ingredients in small mixer and whip till fluffy. (Will last up to a week!)

Japa Caramel

1. In small pot, combine beer and sugar.
2. Let simmer slowly until it thickens and coats the back of a spoon.
3. Remove from heat.

Chai Chocolate Sauce

1. In small sauce pan, bring milk and water to a simmer.
2. Add chocolate and chai spice. (add more spice if you’d like!)
3. If you need to thin out your sauce a bit, just add a touch of milk.

Chai Spice

1. Combine and mix spices well.

Spicy Sweet Potato Sauce

1. Place ingredients in a blender til smooth.

Serve cake with caramel, chocolate and sweet potato sauce!

3.5.3226