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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 1/4 cups |
| cream of tartar: 1/2 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| salted butter: 2/3 cup (softened) |
| water: 1/2 cup (cold) |
| instant coffee: 1 Tbl |
| vanilla extract: 1 tsp |
| eggs: 3 |
| unsweetened baking chocolate squares: 2 oz (melted and cooled) |
| light whipping cream (fluid): 1 cup |
| powdered sugar (unsifted): 1 Tbl |
| instant coffee: 1 tsp |
Mocha Pound Cake With Coffee Cream
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
80 min -
Servings
12 serving(s)
Tags
- Preheat oven to 325°F Grease and flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form.
- In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes. Beat in eggs and melted chocolate on low speed until combined. Beat on medium speed for 1 minute.
- Pour batter into prepared pan, spreading evenly. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, top each serving with Coffee Cream, chocolate curls, and additional coffee crystals.
- Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals. Cover and chill for 10 minutes. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).