To satisfy the coffee lovers, we added a whole cup of espresso in the cake batter 🇮🇹☕🤌. The balance of bitterness and sweetness and the rich coffee flavor will definitely please those who love coffee. Using a new technique, the texture is completely different from traditional pound cake - its lighter and fluffier. After drizzling with coffee chocolate glaze, it becomes the best coffee cake I've ever had!

Detailed recipe: https://ciao.kitchen/espresso-cake

Cake batter:
Makes 2 pound cakes; mold size: 7 (W) x 17 (L) x 6 (H) cm
160 ml Italian espresso
13 g instant coffee powder
270 g all-purpose flour
6 g baking powder
¼ teaspoon sea salt
150 g unsalted butter
240 g sugar
½ teaspoon vanilla extract
3 egg yolks
3 egg whites

Coffee chocolate glaze:
150 g milk chocolate (40%/ Ghana- Cacao Barry)
75 g heavy cream
5 g instant coffee powder

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