Mocha Marble Loaf Cake w/Expresso Glaze
Source of Recipe
8 - 12 cup Mr Coffee filters box
List of Ingredients
Mocha Marble Loaf Cake w/Expresso Glaze
for the cake:
1/4 cup unsweetened cocoa powder
2 tsp. instant expresso coffee granules
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup softened butter, (1 1/2 sticks)
1 1/2 cups granulated white sugar
1 tsp. vanilla
2 room temperature eggs
1/2 cup sour cream
for the glaze:
1 Tbsp. butter
2 tsp. instant coffee granules
1 Tbsp. hot water
2 Tbsp. unsweetened cocoa powder
1/3 cup sifted powdered confectioners sugar
for the cake:
Stir together the cocoa and expresso granules and set aside.
Preheat oven to 350 degrees F. Coat a 9x5 inch loaf pan
with cooking spray and set aside.
In another small bowl stir together flour, baking powder
and soda. Beat butter in large bowl until smooth and
creamy. Gradually add sugar, beating until light and
fluffy. Stir in vanilla, then eggs, one at a time, beating
well until well combined.
Add flour and sour cream alternately and beat until smooth.
Remove/reserve 1 1/4 cups of this batter. Stir hot water
into cocoa/expresso mixture, then stir into the remainging
batter in the large bowl.
Spoon 1/2 of the cocoa batter into pan. Top with reserved
batter, then add remaining cocoa batter. Using a knife,
swirl batter to marble.
Bake about 1 1/4 hours or until tester comes out clean.
Place pan on wire rack to cool for 20 minutes, then remove
loaf from pan to wire rack to cool completely. When cool,
drizzle with glaze, let stand about 1 hour before serving.
for the glaze:
Melt the butter, coffee granules and hot water together
in a small microwave safe bowl. Stir in unsweetened cocoa
until smooth. Add confectioners sugar and stir until
smooth and glossy, adding a few drops more water, if
necessary, to reach a glaze consistency.Recipe
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