A moist and delicious pound cake that is incredibly versatile. Enjoy it plain with your coffee or paired with ice cream or fruit.
Ingredients
• 2 ¼ cups plus 1 tablespoon all-purpose flour
• 1 ¼ teaspoons baking powder
• ½ teaspoon salt
• 5 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups butter flavored vegetable shortening
• 1 ½ cups granulated sugar
• ⅔ cup milk
• 1 ½ teaspoons caramel extract
• 2 teaspoons espresso powder
• 1 tablespoon milk
• 3 tablespoons unsweetened cocoa powder I use Whole Foods 365 fair trade brand
• 3 ounces about ½ cup + 1 tablespoon finely chopped semisweet chocolate
Instructions
• Preheat the oven to 325° F. Coat the 4 cavities of a mini loaf pan with nonstick spray then line each loaf cavity with two strips of parchment paper long enough for overhang in each direction.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium bowl, lightly beat together the eggs and vanilla. Set aside.
• In the bowl of an electric mixer, cream the shortening and sugar for about 4 minutes, until light and fluffy.
• While the mixer continues beating, slowly add the egg mixture.
• Alternate adding the flour mixture and the milk, beating until a smooth batter forms.
• In a medium bowl, combine 2 cups of the batter with the caramel extract.
• Mix together the espresso powder and milk in small bowl.
• For the chocolate cake batter, stir the espresso mixture, chopped chocolate, and cocoa into the remaining batter.
• Add dollops of batter to the prepared pan, alternating flavors, in three layers, to about ½ inch from the rim. (Use any remaining batter to make 1-2 cupcakes.)
• Tap the pan on the counter to even out the batter and remove air bubbles.
• Use a butter knife to swirl the dough in an “S” shape.
• Tap the pan on the counter again to even out the batter and remove air bubbles.
• Bake for about 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean. (Cupcakes bake in 15-20 minutes)
• Remove from the oven and cool for 10 minutes. Use the parchment strips to lift the mini loaves from the pan and cool completely on a wire cooling rack.