Mocha Pound Cake With Coffee Cream
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Cake
- 2 cups all-purpose flour
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2⁄3 cup butter, softened
- 1⁄2 cup cold water
- 1 tablespoon instant coffee crystals
- 1 teaspoon vanilla
- 3 eggs
- 2 ounces unsweetened chocolate, melted and cooled
-
Coffee Cream
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon instant coffee crystals
directions
- 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).
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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