Mocha Pound Cake With Coffee Cream Recipe

Name: Mocha Pound Cake With Coffee Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0F 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.
2
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.
3
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.
4
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.
5
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.
6
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).

1142

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 2 cups all-purpose flour, 1 1/4 cups sugar, 1/2 teaspoon cream of tartar, and more.

Yes, Mocha Pound Cake With Coffee Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Pound Cake With Coffee Cream

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