Emily Luchetti

Chocolate Hazelnut Poundcake with Espresso Cinnamon Cream

Preparation info
  • Serves

    10

    • Difficulty

      Medium

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By Emily Luchetti

Published 1993

  • About

Here, an already superb cake is beautifully enriched with a mound of espresso cinnamon cream.

Ingredients

Chocolate Hazelnut Poundcake

  • ¾ cup cocoa powder
  • 1 cup flour
  • ¼

Method

Preheat the oven to 350 degrees.

Butter the bundt pan.

Sift together the cocoa powder, flour, baking powder, and salt. Set aside.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for 2 minutes,