Mocha Pound Cake With Coffee Cream
(from saymyname’s recipe box)
Source: Taste of Home
Serves 12 peopleIngredients
- 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 9×5×3-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).