Mocha Pound Cake With Coffee Cream

(from saymyname’s recipe box)

Source: Taste of Home

Serves 12 people

Categories: Cake, Dessert

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

  1. Preheat oven to 325°F Grease and flour a 9×5×3-inch loaf pan; set aside.

  2. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside.

  3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

  4. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form.

  5. In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved.

  6. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes.

  7. Beat in eggs and melted chocolate on low speed until combined.
  8. Beat on medium speed for 1 minute.

  9. Pour batter into prepared pan, spreading evenly.

  10. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean.

  11. 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.

  12. Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals.

  13. 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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