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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.