Mocha Double Chocolate Pound Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: starshineeliz
This is the best chocolate Poundcake I've ever had...it was given to me by Homesweethome...it's more of a Mocha than plain chocolate since the coffee adds so much to it!
List of Ingredients
3 c. sifted cake flour
7 T. cocoa
1/2 t. baking soda
1/4 t. salt
1 c. shortening, at room temperature
1/2 c. butter, at room temperature
3 c. sugar
6 jumbo eggs
1 t. vanilla extract
5 t. instant coffee crystals
1 c. buttermilk
1/3 c. Creme de Cacao liquer (I used 1/2 cup Hershey's syrup instead)
Mocha Glaze or sifted powdered sugar
Recipe
Sift together the first 4 ingredients. Cream shortening and butter until smooth. Add sugar gradually, beating well. Add eggs, one at a time, and continue beating until light and fluffy. Blend in vanilla. Dissolve the coffee crystals in buttermilk. Add dry ingredients alternately with buttermilk and Creme de Cacao, beginning and ending with dry ingredients, stirring until well blended after each addition. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1-1/2 hours or until cake tests done. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack. Frost with Mocha Glaze or sprinkle with sifted powdered sugar.
Variation: Omit coffee crystals and Creme de Cacao; increase buttermilk to 1-1/3 cups. Combine 1/2-cup of the flour with 2-cups finely chopped black walnuts. Fold into cake batter.
Mocha Glaze
1/2 c. butter or margarine
1-1/2 sq. (ounces) unsweetened chocolate
5 T. half-and-half
3 t. instant coffee crystals
About 1/2 (1-lb.) box powdered sugar, sifted
Combine the first 4 ingredients together in a heavy saucepan and melt butter and chocolate over low heat, stirring until smooth. Remove from heat and add powdered sugar, beating until smooth. Frosting will be slightly runny.
Note: Do not overbake. Cake should be very moist.
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