Double Chocolate Espresso Pound Cake with Rose-Scented Cream Cheese Frosting

Ingredients

  • 2 tablespoons Dutch-processed cocoa powder
  • 1 tablespoon + 1 1/2 teaspoons black cocoa powder (or substitute with Dutch-processed cocoa)
  • 1 teaspoon instant coffee powder or espresso powder
  • 1/4 cup boiling water
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/4 cups all purpose flour
  • 3/4 cup + 2 tablespoons granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 13 tablespoons unsalted butter, softened
  • 1 cup bittersweet chocolate chips

Rose-scented cream cheese frosting

  • 1/2 stick butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rosewater
  • 2 1/2 cups powdered sugar, sifted
  • 8 ounces cream cheese, cold
  • 1 drop pink gel food coloring

Preparation

Click here for preparation method.

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