Mocha Pound Cake With Coffee Cream

Categories: cake

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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