Have I got a cake for you? This mocha almond pound cake is so moist and delicious you really are going to want to give it a try. It has the old fashioned taste of a cake that your grandmother baked for you. It is so good still warm from the oven or cover and eats for breakfast.
Mocha Almond Pound Cake
What? Who said you can’t eat cake for breakfast….. my daughter and husband seem to think it is perfectly acceptable!
Mocha Almond Pound Cake
INGREDIENTS
1 teaspoon instant coffee
1 TBSP hot water
1/2 cup chocolate syrup
1/4 tsp baking soda
2 sticks unsalted butter, room temperature
2 cups granulated sugar
3 eggs, beaten
1 cup milk
1 TBSP vanilla extract
2 tsp almond extract
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
DIRECTIONS
Preheat oven to 350 and grease a bundt pan.
In a small bowl dissolve the coffee in the hot water. Add chocolate syrup and combine. Set aside.
In a mixer with the paddle attachment, cream the butter for approximately 2 minutes until light and fluffy.
Add the sugar and beat for 5 minutes until pale yellow in color and fluffy.
Add the eggs a little bit at a time and combine after each addition.
Add the extracts.
Alternate the flour and milk until fully incorporated.
Add the salt and baking powder.
Pour 2/3 of the batter into prepared pan.
Add the baking soda into the chocolate coffee mixture, then pour into the remaining 1/3 batter in the mixer. Blend until fully combined.
Pour on top of the first layer in the pan and spread evenly.
Bake 60-70 minutes until tested clean.
Cool on wire rack for 15 minutes.
Invert the cake on wire rack and cool completely.
**This cake can be frozen after completely cooled for 1 month.
I know there are a few steps to this recipe but trust me when I say it is totally worth it. You can also bake in a fluted angel food cake pan as well- just adjust the time of your baking.
Mocha Almond Pound Cake
Ingredients
- 1 teaspoon instant coffee
- 1 TBSP hot water
- 1/2 cup chocolate syrup
- 1/4 tsp baking soda
- 2 sticks unsalted butter room temperature
- 2 cups granulated sugar
- 3 eggs beaten
- 1 cup milk
- 1 TBSP vanilla extract
- 2 tsp almond extract
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350 and grease a bundt pan.
- In a small bowl dissolve the coffee in the hot water. Add chocolate syrup and combine. Set aside.
- In a mixer with the paddle attachment, cream the butter for approximately 2 minutes until light and fluffy.
- Add the sugar and beat for 5 minutes until pale yellow in color and fluffy.
- Add the eggs a little bit at a time and combine after each addition.
- Add the extracts.
- Alternate the flour and milk until fully incorporated.
- Add the salt and baking powder.
- Pour 2/3 of the batter into prepared pan.
- Add the baking soda into the chocolate coffee mixture, then pour into the remaining 1/3 batter in the mixer. Blend until fully combined.
- Pour on top of the first layer in the pan and spread evenly.
- Bake 60-70 minutes until tested clean.
- Cool on wire rack for 15 minutes.
- Invert the cake on wire rack and cool completely.
