Double Chocolate Pound Cake with Rose Frosting

If you are looking for the perfect dessert recipes, do not worry. We have found the woman for you. That’s to say – we found her blog. It’s called Desserts for Breakfast and after browsing through some posts you will most certainly want to have dessert for breakfast! Potentially also for lunch and dinner…

So as always we were searching for the perfect coffee recipes, or at least recipes that go well with coffee and we found just the thing – a double chocolate pound cake with rose frosting. This is as romantic as it sounds and will probably put you in the category of most beloved girlfriend/boyfriend ever if you serve it for breakfast. With a rose, naturally. If you don’t have time in the morning you could serve it for dessert too. In bed, or out of bed. We are sure it will work its magic!


Double chocolate (espresso) pound cake
adapted from Rose Levy Beranbaum’s Cake Bible
makes 6-7 large cupcakes, more if using regular-sized cupcake liners

2 Tbspn Dutch-processed cocoa powder
1 Tbspn + 1 1/2 tspn black cocoa powder (or substitute with Dutch-processed cocoa)
1 tspn instant coffee powder or espresso powder
1/4 cup boiling water
1 1/2 tspn vanilla extract
3 large eggs
1 1/4 cups (125 gr) AP flour
3/4 cup + 2 Tbspn (175 gr) granulated sugar
3/4 tspn baking powder
1/4 tspn salt
13 Tbspn (184 gr) unsalted butter, softened
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Whisk to combine the cocoa powders, coffee powder, and boiling water. Let cool to room temperature.
3. Once the chocolate mixture is cool, whisk in the vanilla and eggs until combined and set aside.
4. In the bowl of a mixer, combine the cake flour, sugar, baking powder, and salt. Mix to combine.
5. Add half of the chocolate mixture and the softened butter to the flour. Mix on low until the flour is moistened and then increase speed to medium and beat for one minute to aerate.
6. Add the remaining chocolate mixture to the batter in two additions, beating for twenty seconds after each addition. Finally, beat in the chocolate chips.
7. Divide the batter amongst the paper cupcake molds, filling each about 3/4 of the way.
8. Bake in the preheated oven for about 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.

Rose-scented cream cheese frosting
adapted from Magnolia Bakery

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

1. Beat the butter until light and fluffy, about 2-3 minutes.
2. Add the vanilla extract and rosewater and mix until combined.
3. Beat in the sifted powdered sugar.
4. Gradually add small chunks of the cold cream cheese, beating well after each addition. Mix in the food coloring at the end.
5. Use to pipe onto cupcakes immediately.  Top with shaved dark chocolate.

NOTE: I used a large closed-star tip for the frosting in these photos.