If you haven’t seen the Italy issue of Bon Appetit, leave now and go out and buy it. It is an issue you will want to keep for reference and it has so many great recipes. I’ve already become addicted to the basic tomato sauce that is on the cover.
But this is a baking blog, so let’s talk about this pound cake. It’s in the beginning of the magazine and the official name is “Brown Sugar and Chocolate Chip Pound Cake with Maple Espresso Glaze.” Whew, that’s a mouthful. I prefer to call it a Chocolate Chip Cookie Cake because, well, that is what it tastes like! A moist, delicious chocolate chip cookie disguised as a cake. I think it might be my new favorite. I even went out and bought a bundt cake pan just for this cake (with a Bed Bath and Beyond Coupon, I might add). And today everyone is waking up to the news that Osama Bin Laden has been killed by our Rock Star U.S. Military, so we need to do some celebrating. This cake will fit the bill.
It’s yummy, it’s easy, and it’s pretty. What more could you ask for in a cake?
The only change I made was I used only vanilla extract because I didn’t have any maple extract. But the maple in the glaze is subtle and just the right amount. I love the espresso specks in the glaze. Pretty, don’t you think? This cake would be a hit if you needed something for a potluck. You’ll be the star!
from Bon Appetit
- Nonstick vegetable oil spray
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, setting aside 2 TB for chocolate chips plus additional for dusting
- 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 tablespoons vanilla extract
- 1 teaspoon maple extract
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) whipping cream
- 1 1/2 teaspoons instant espresso powder