Chocolate Chip Pound Cake with Maple-Espresso Glaze


  • 1 12-ounce package semisweet chocolate chips
  • 3 cups all purpose flour, divided
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pan
  • 1 1/2 cups (packed) brown sugar
  • 2 1/2 tablespoons vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons (or more) whipping cream
  • 1 1/2 teaspoons instant espresso powder
  1. Preheat oven to 325 degrees F. Generously butter 12-cup Bundt pan. Dust pan lightly with flour. 
  2. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. 
  3. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  4. Bake cake until tester comes out clean and cake begins to separate from the sides of the pan, about 1 hour. Cook cake in pan on rack 30 minutes before inverting onto a cooling rack to cool completely.
  5. Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick. Spoon glaze over top of cake. Let stand at room temperature until glaze sets, about 1 hour. 
Serves 12